De Malle Madonna's olive oil and mint ice cream

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 7
Servings 1
Time 20

Ingredients

  • 500
    ml
    full-cream milk
  • 4
    eggs
    large eggs
  • 375
    ml
    sugar
  • 250
    ml
    fruity olive oil
  • 750
    ml
    cream
  • 10
    ml
    vanilla
  • 250
    ml
    chopped mint leaves
 

Method

 
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.
 

Read more on: fruit
 

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