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.
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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