A good quality, fruity extra virgin olive oil is a surprisingly good addition to ice cream. This eggless version is rich with a wonderfully smooth mouth feel. I’m a convert!
Measure 2 cups of full fat milk, removing 2 tablespoons of the milk to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup of sugar and 2 tablespoons of corn syrup. Bring to the boil and allow to simmer for 4 minutes. Remove from the heat, pour in the cornflour slurry and cook until thick. Cool in an ice bath. When cool put the mixture in a blender with ½ a cup of good quality olive oil, 45g (1½ oz) of cream cheese and ⅛ of a teaspoon each of salt, xanthan gum (optional) and guar gum (optional). Blend until very smooth and refrigerate, preferably overnight, before churning. After churning, freeze for at least 4 hours before serving.
michelle picker cooks 