Peppercorn Infused Olive Oil Ice-cream
Ingredients
- 5 Egg Yolks
- 1 1/2 Cups Full Cream Milk
- 1/2 Cup Heavy Cream
- 1/2 Cup Sugar
- 1/4 Tsp. Kosher Salt
- 1/4 Cup SATHYA Peppercorn Infused Olive Oil
Method
Whisk egg yolks in a small bowl until pale and set aside
Heat milk, cream, sugar and salt in a medium saucepan on a medium to high heat until simmering then remove from heat.
Slowly pour 1 cup of milk mixture into the egg yolks all the while whisking at a fast pace.
Whisk the yolks into the saucepan of milk mixture and continue heating on a medium heat until it thickens enough to coat
the back of a spoon. This usually takes a few minutes. DO NOT ALLOW TO BOIL.
Pour the mixture through a fine strainer into a bowl then mix in the SATHYA Peppercorn Infused Olive Oil.
Add to an airtight container and freeze for at least 3 hours, preferably overnight.
Add to ice-cream machine and churn as per manufacturers instructions.
Add to airtight container and freeze for at least 2 hours or until you are happy with the hardness.
For more delicious recipes visit our website www.sathyaoliveco.com
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