Glace à L'huille D'olive
(Caramel Glace) Recipe

Origin: France      Period: Traditional

This is a classic French 'glace', a French-style ice cream that's made with a custard base that contains egg yolks. This makes the resultant ice cream very rich and silky as compared with other types and styles of ice cream. This may sound a little weird, but just remember that olives are a fruit and olive oil is a fruit product. What you absolutely must have for this recipe to work is a fruity extra-virgin olive oil.

Ingredients:

25g sugar
2 egg yolks
170ml milk
80ml double cream
50ml fruity extra virgin olive oil

Glace à L'huille D'olive
(Caramel Glace) Preparation:

Method:

Combine half the sugar with the egg yolks in a bowl and whisk until pale and creamy. Meanwhile add the milk and cream to a pan. Carefully bring just to boiling, stirring all the while, then take off the heat and set aside until needed.

Slowly whisk the hot milk mixture into the egg yolk mix, adding as a slow stream. When thoroughly combined return the mixture to the pan. Heat over medium heat, stirring all he while, until the custard becomes thick enough to coat the back of a spoon then strain through a sieve into a bowl. Add the oil then allow to cool before refrigerating for two hours, or until well chilled.

Pour the resultant mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.

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