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


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


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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.