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Olive oil and orange ice cream

Andalucía

Olive oil and orange ice cream

Olive oil ice cream may sound unusual, but the fruitiness of our La Española Extra Virgin Olive Oil lends itself well to delicious desserts! It’s also the secret to the silky smooth texture of this zesty orange ice cream – you’ll savour every spoonful!

Serves

4

Preparation time

15 minutes, + 2-3 hours chilling and freezing time

Cooking time

Allergens

Ingredients

  • 5 egg yolks
  • 150g caster sugar
  • 200ml full fat milk
  • 300ml double cream
  • 125 ml La Española Extra Virgin Olive Oil
  • 100 ml orange juice
  • Orange zest from 2 small oranges, finely grated

Directions

  1. Place the egg yolks and sugar in a large bowl and beat with an electric whisk for 5 minutes, until the mixture turns pale and thick.
  2. Place the milk in a medium pan and bring to a simmer. 
  3. With the electric whisk still running, pour the milk into the egg mixture and beat until combined. 
  4. Pour the mixture back into the pan and cook over a gentle heat, stirring continuously until the mixture coats the back of the spoon. 
  5. Leave to cool, then stir in the cream, olive oil, orange juice and zest. 
  6. Pour into a bowl, cover with cling film and chill for 2-3 hours or overnight. 
  7. Churn the ice cream in an ice cream machine or alternatively pour into a shallow container and freeze until almost frozen. Scrape into a food processor and blend until smooth, then return to the freezer and freeze again. Repeat the process 2 more times or until the mixture is smooth. 
  8. Remove from the freezer 5 minutes before serving. Serve scoops of the ice cream in bowls with wafers.