Green, black, big or small, every olive will bring its own unique flavour to a dish. Here is one unique way Letitia uses them in her cooking.
My love of olive oil knows no bounds, it’s true, but this is utter genius. The oil lends a rounded lusciousness to the ice cream and, as olive oil goes well with chocolate, nuts, and fruit, this goes beautifully with desserts based around any of these. Here, I’ve paired it with the aromatic zest of oranges.
Ingredients
Method
- Using an electric whisk, mix the egg yolks with the sugar, until pale and mousse-like.
- In a saucepan over a medium heat, warm the cream and milk until they just come to a simmer, then pour over the yolks in a steady stream, whisking all the time.
- Return the mixture to a clean pan and cook over a low heat, stirring continuously, until the custard begins to thicken, enough to coat the back of a wooden spoon. If you like, you can use a thermometer to check this. It should read around 72°C.
- Add the pinch of salt, then strain the custard through a fine sieve into a wide bowl and chill for at least 4 hours, but preferably overnight.
- When chilled, remove from the fridge and whisk in the olive oil (I use a stick blender for this), until completely emulsified.
- Churn in an ice cream machine and freeze. You can also use the ice-bath-and-hand-mixer method (videos for this can be found online) if you don’t have an ice cream machine.
- Serve with freshly grated orange zest and an extra drizzle of oil.
