Olive Oil Ice cream

Especially during the lunch time it is so sunny, warm, but also sweaty outside. It is nice to enjoy the sun, but sometimes you need maybe something to cool down yourself, am I right?

Today I want to show you how to make a special kind of ice cream. Ice cream of the taste I think every Greek household has it at home: olive oil. Sounds strange? Tastes delicious.
The first step is to find out your favorite olive oil taste. Have in mind, the younger the olives, the greener the olive oil.

Ingredients:

3 Egg yolks, whisked in a medium-sized bowl
2 Cups unskimmed milk
1 Cup cream
1/2 Cup sugar
1/2 Cup olive oil
1/4 Cup honey
3/4 Teaspoon salt
1/2 Teaspoon vanilla extract


Start with heating the milk, sugar, honey, cream and salt in a middle-sized thick-bottomed saucepan. Try to use low heat to make the mixture hot, but not boiling. While it is heating prepare a bowl with the eggs. When the mixture is hot enough, remove it from the heat and add 2 cups of the milk mixture into the bowl with the egg yolks, don’t forget to whisk. When the 2 cups have been incorporated, put the egg yolk mixture back to the saucepan while whisking. Now place the pan back and cook over the lowest heat, continue whisking about 5 to 10 minutes until the mixture has thickened. You can remove it now from the heat and start whisking the olive oil and vanilla extract in the mixture. Let the mix cool down to room temperature and afterwards cover and refrigerate it for 4 hours at least.
Your ice cream machine is prepared? Now you can take out the ice cream mixture from the refrigerator, don’t worry, when there are some separation between the olive oil and the other ingredients of the mixture. Try to whisk it again for a moment before you pour it into the ice cream maker. The time depends from your machine type. When it begins to freeze up you can fill your mixture into a freezer-safe box and let it freeze at least 4 hours before serving.
And now please, have a sit outside in the sun and enjoy your tasty ice cream.