RECIPE | Olive oil ice cream served with balsamic strawberries

Ingredients

3 cups milk

1 cup heavy cream

6 egg yolks

1 cup sugar

2/3 cup extra virgin olive oil

2 pints strawberries, hulled and quartered

2 tbs aged balsamic vinegar

Method

In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles from around the edges of the pan

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and triple in volume.

Reduce the speed to medium low and drizzle in the olive oil and beat till combined, stopping the mixer occasionally to scrape down the sides of the bowl.

Slowly add two cups of the hot milk mixture, ¼ cup at a time, beating until just combined.

Slowly pour the yolk mixture back into the saucepan, whisking with a hand held whisk until combined.

Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon – approx 15 minutes.

Strain the custard through a fine mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally.

Cover with plastic wrap and refrigerate until cold – approx two hours.

Transfer the custard to an ice-cream maker and freeze according to the manufacturer’s instructions.

Transfer to a chilled container and cover and freeze until firm, at least three hours or up to three days before serving.

One hour before serving prepare the strawberries. Combine the strawberries and the balsamic vinegar. Refrigerate until ready to serve.

To serve, scoop the ice cream into individual bowls and top each with ¼ cup of the strawberries and their juices.