Olive oil ice cream - by Rich

EXTRA VIRGIN / EXTRA SWEET: olive oil ice cream by @fennells.co 🍦

We asked our friend Rich of @fennells.co for expert advice on the best olive oil ice cream - and he came up with this delicious recipe! Enjoy 🍦🍦🍦

Rich writes:
“Olive oil ice cream is the perfect alternative to a vanilla—it’s flavour is similar to white chocolate with hints of sweet grassiness, citrus, and subtle spice. It’s great on its own, or as an accompaniment to any dessert.”

Makes 1 litre:
600ml whole milk
180ml double cream
2 tbsp golden syrup
Pinch sea salt
150g granulated sugar
20g skimmed milk powder
3 tbsp Honest Toil Olive Oil

Gently warm the milk, double cream and golden syrup together in a pan with a pinch of sea salt.

Mix the sugar and milk powder until fully combined*. Whisk the sugar mixture into the warm milk (when around 40°c). Continue to heat whilst stirring until steaming hot (82° – but don’t allow to boil).

Place the pan in an ice bath to cool the mixture. When fully cooled, place in the fridge to rest overnight (or at least 4 hours).

The next day add olive oil and blend until fully combined, strain through a sieve to make sure it’s extra smooth.

Churn in an ice cream machine following manufacturers instructions until the consistency of soft-serve ice cream or thickly whipped cream (around 25 minutes).

Transfer to a freezer-proof container, cover with baking paper to prevent ice crystals forming on the top, and place in the freezer overnight for a harder set. Allow to soften for 5–10 minutes before scooping. Or enjoy straight from the ice cream machine if you can’t wait!

Serving suggestion: Simply enjoy on its own or with a drizzle of olive oil and a sprinkle of flaky sea salt. Or with a slice of fresh lemon tart!

*Optional: add 2g locust bean gum to the sugar / milk powder mixture to help prevent ice crystals for a smoother finish.