Extra virgin olive oil ice cream with Modena balsamic glaze
* 100 ml extra-virgin olive oil
* 500 ml full-fat milk
* 6 egg yolks
* 125 g sugar
* 100 ml honey
* 20 g Borges Modena balsamic glaze
Step by Step1.- Beat the egg yolks with the sugar in a bowl until it dissolves to form a smooth mixture.
2.- Heat the milk to 45 ºC add the above mixture. Stir well over the heat until it thickens.
3.- When you’ve got a smooth mixture, take it off the heat and add the olive oil. Mix until it dissolves. Add the honey and mix again.
4.- Place in a bowl and leave to cool.
5.- Once it’s cold, freeze for at least 5 hours. You need to stir it every hour to stop any ice crystals forming if you want creamy ice cream.
6.- Take out of the freezer to soften a while before serving and drizzle with the balsamic glaze and some sugar to decorate and add some contrast.
Nutritional TipsA mild, creamy ice cream that goes perfectly with the intense, aromatic bursts of balsamic flavour.
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