Ice cream to (o)live for

Olive oil is an ingredient that has many uses and is used in many products, such as cosmetics, soaps, medicines or used for cooking.

This is because olive oil’s properties are good for our skin, hair and nails as a natural nourishing agent for skin cells, hair follicles and nail cuticles. Olive oil has also been branded the healthier option to cook with, as research indicates olive oil may help prevent strokes and lower the risk of depression.

However, we can consume olive oil in more ways than just by frying food in it. The Sunday Times Food Weekly provided this recipe for olive oil ice cream.

Ingredients:

•  500ml fresh cream
•  3 large eggs
•  185ml extra virgin olive oil
•  125ml runny honey
•  5ml vanilla extract
•  30ml icing sugar

Preparation:

•  Place cream in a pot over medium heat until it is hot and steaming. It should not boil
•  Separate your eggs and place the yolks in a heat-proof bowl
•  Beat a little of the hot cream into your yolk and then add the yolk mixture to the cream in the pot
•  Stir continuously over medium heat until it begins to thicken to a custard. It should thicken until it is like cream, which should take six to eight minutes. Do not let the custard boil as this will curdle the egg. However, if the mixture does boil, remove from heat and pulse the mixture through a blender until it is smooth
• n Pour thick custard into a bowl and cool at room temperature
•  Whisk in the measurements of olive oil, honey and vanilla
•  In a separate bowl, beat the egg whites until stiff then add in the icing sugar
•  Fold the egg and sugar into the custard mix
•  Pour the new custard mix into a container and freeze for 30 to 40 minutes
•  Whisk the mixture again to break up the ice crystals and freeze for another 30 minutes
•  Whisk again and then freeze until solid.

The ice-cream should be removed from freezer 20 minutes before serving.

This mixture serves six people.