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  • 1 cup of crystal sugar
  • 6 egg yolks
  • 1 cup of extra virgin olive oil from Nature Blessed
  • 3 cups of whole milk
  • 1 cup of cream with all fat 35% +
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • Salty balls of flakes and rosemary for serving.

Implementation : 

  • Using a hand mixer, beat the sugar and the yolks in a large bowl, for about 5 minutes, until we have a fluffy and gentle mixture.
  • Add the olive oil with a steady stream, continuing to beat until homogenized with the mixture of sugar and egg yolks, for about 3 minutes.
  • Boil the milk and cream. (Be careful not to swell !!)
  • Add the milk, cream, vanilla and salt and beat until homogenized.
  • Allow the mixture to come to room temperature, pour it into a metal utensil and put it in the freezer for at least 4-5 hours. Stir every 2 hours to keep ice free.
    Alternatively pour the mixture into an ice cream machine and follow the manufacturer’s instructions.
  • Serve your ice cream with a sprig of rosemary and a pinch of salt bloom, if you like it.

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