Sweet and Salty Black Olive Ice Cream

by Betty Bee

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Salty black olives wrapped in a sweet vanilla cream sounds an unlikely combination but have faith, it works. Infact, it works especially well with baked apples, no I don’t know why it should, it just does.

 

Serves 4

 6 egg yolks

75 g caster sugar

500 ml milk

250 ml single cream

100 ml olive oil (not extra virgin)

100 g stoned black olives, roughly chopped

1/2 a vanilla pod

Place the egg yolks and sugar in a bowl and beat until pale and creamy.

In a saucepan bring the milk and cream to the boil. Immediately remove the pan from the heat and add the vanilla pod and olive oil and allow to infuse for twenty minutes. Remove the vanilla pod from the mixture and then pour it onto the eggs and sugar, beating all the time.

Pour the mixture back into the saucepan and stir the mixture over a gentle heat until it has thickend sufficently to coat the back of a spoon. Remove from the heat and allow to cool completely.

Add the chopped olives and churn in an ice cream maker until thick and creamy. Place in the freezer in a suitable container for at least two hours before serving.

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