Ice cream
- 250ml whole milk 250ml double cream 6 free-range organic large egg yolks 180g caster sugar
- 55ml Capezzana olive oil, plus extra to serve 1 tsp Maldon salt, plus extra to serve
Capezzana olive oil ice cream
Shaun Searley
12th November 2019
Capezzana olive oil ice cream
180 min
This ice cream was inspired by the olive oil gelato served at Otto’s, an Italian restaurant
in New York. This is a British version, with a classic ice cream base. Capezzana is such
an amazing oil: fruity, fresh and vibrant, with none of the peppery, spicy notes that you get
with some. We get through gallons of the stuff.
Ingredients
Method
Ice cream
Gently warm the milk and cream in a saucepan without letting it boil; it should be 85°C
when tested with a thermometer.
Meanwhile, whisk the egg yolks and sugar in a large mixing bowl to a thick white paste.
Gradually pour the cream mixture over the egg yolks in a steady stream, whisking
continuously. Pour the mixture back into the pan and heat to 78°C – again a thermometer
is essential here. Don’t stop mixing until the custard is cooked.
Pass the custard through a fine sieve and allow to cool.
Combine the ice cream base with the olive oil and salt, then churn in your ice-cream
machine according to the manufacturer's instructions and transfer to a freezer-proof
container. This will keep in the freezer for up to 3 months.
When serving, finish with a good drizzle of olive oil and a pinch of Maldon.
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