This is an excellent ice-cream to make for a summer party. It may sound strange, but the olive oil is very a very subtle taste which adds a nice smooth feel to the ice-cream as you're eating it. This recipe serves 4 (500g) so you might want to double or triple it for a large party.
1 1/2 Cups (375 ml/12fl oz) -- Semi-skimmed milk
1 -- Cinnamon stick (or one vanilla bean which you cut and scrape before adding)
150g (50 oz) -- Caster sugar
250 ml (8fl oz) -- Double cream
1/3 cup (80 ml/ 2 12fl oz) -- Olive oil (the better the olive oil the better the ice-cream)
1) In a medium pan heat the milk and vanilla (cinnamon stick) until it reaches a light simmer than remove from heat, cover and allow to infuse for around 2 hours.
2) Whisk the yolks and sugar in a medium size bowl until pale and creamy. set aside.
3) Remove the vanilla (cinnamon stick) from the milk mixture by straining
4) Whisk the egg mixture into the pan and stir until the temperature reaches 82 deg C (180 deg F). You must BE CAREFUL that you do not go over 82 deg C or you will cook the eggs and ruin your ice-cream. I remove the mix when it reaches 80 deg C since it will continue to heat up a bit even after removing from the heat.
5) Remove from heat and continue to stir until the mixture begins to cool. make sure that you scrape the bottom as you stir so that the milk and egg do not burn to the bottom.
6) chill in the refrigerator until completely cool. (If you stop here than you have custard)
7) In a medium bowl, whip the cream to soft peak and fold into the chilled custard mix that you just made.
8) Place in your ice-cream maker and add olive oil
