Recipe : italian ice cream with extra virgin olive oil and honey

Out of inspiration for your dessert? Discover a dessert recipe based on “La bouteillan” extra virgin olive oil and honey to delight you.

Savour this delicious Italian ice cream, with summery flavours reminiscent of the Mediterranean.

For this recipe you need :

– 500ml of whole milk

– 200ml of cream

– Zest of 2 lemons

– 2 tablespoons lemon juice

– 80 g honey from France

– 70g of sugar

– 2 egg yolks

– 1 tablespoon cornstarch

– 60ml + 2 tablespoons of extra virgin olive oil

– 1 pinch of fleur de sel

For the caramelized pistachios:

– 50g pistachio nuts, unsalted, blanched

– 1 tablespoon of French honey

Put the milk, cream, lemon zest and juice, honey from France and sugar in a saucepan and heat it over low heat so that the sugar dissolves, then remove it from the heat.

Take a bowl and mix the egg yolks with the cornstarch. Add two tablespoons of the previous mixture and whisk. Pour this mixture into the pan over medium heat. Mix continuously to prevent the mixture from sticking to the pan. Your mixture will thicken slightly. Remove the pan from the heat when the mixture is thick enough to cover the back of a spoon. Using a strainer and a large bowl, strain the mixture to remove the lemon zest.

Then add the olive oil and the pinch of fleur de sel and whisk. Then place your bowl in a larger bowl of ice water to cool. Once your cream is cold, transfer it to an airtight container and refrigerate overnight.

The next day, pour it into the ice cream maker bowl and leave it running according to your machine’s instructions. In the meantime, place the pistachios in a skillet over medium heat for one minute. Add the tablespoon of honey and stir to distribute the honey over the pistachios. Cook for 30 to 45 seconds until the honey is lightly browned, then remove the pan from the heat. Allow to cool and chop the pistachios. Once the ice cream is made, pour it into a container suitable for the freezer, then add the two remaining spoonfuls of olive oil and your caramelized pistachios. Leave your ice cream in the freezer for a few hours before serving.

You can now enjoy your ice cream! La Compagnie de l’huile d’Olive hopes you enjoyed this recipe.