De Malle Madonna’s olive oil and mint ice cream

1. Pour the milk into a
saucepan and heat over a
medium heat until just below
boiling point.
2. Beat the eggs and sugar
well until light and fluffy, then
beat the hot milk into the
egg mixture, adding it in a
gradual stream. Return the
mixture to the saucepan and
stir over a low heat until it
thickens and coats the back
of a wooden spoon (about
4-5 minutes). Do not allow
the mixture to boil and stir it
continuously. Remove from
the heat and allow to cool to
room temperature.
3. Beat the oil and cream
until thoroughly mixed, then
gradually beat the oil and
cream mixture into the cooled
egg custard. Stir in the vanilla
and mint and refrigerate for a
few hours.
4. Pour the cold ice-cream
mixture into an appropriate
container and freeze. Beat it
three hours later with a fork
to prevent ice crystals from
forming and return to the
freezer. An ice-cream machine
will make this dessert even
easier to prepare.
Makes: 4 litres.