Homemade Olive Oil Vanilla Ice Cream

Homemade Olive Oil Vanilla Ice Cream

Ingredients:
- 200ml heavy cream
- 2 egg yolks
- 50g whole milk
- 40g sugar
-1/4 teaspoon salt
-1/4 teaspoon lemon juice

-1/4 teaspoon vanilla extract

- 1 tablespoon Marsicani organic extra virgin olive oil (EVOO)

Instructions:

1. Separate the egg yolks from the egg whites. Use only the egg yolks. Place 20g of sugar in the egg yolks and add lemon juice. Mix well using an electric mixer until the egg yolks turn light yellow.
2. Heat the whole milk over low heat until it reaches 150°F. Slowly pour the heated milk into the egg yolk mixture while continuously stirring.
3. Pour the mixture back into the pot, add a pinch of salt, and heat over low heat. Stir continuously until the mixture comes to a boil. remove from heat and let it cool.
4. In a separate bowl, whisk the heavy cream with the remaining 20g of granulated sugar until it reaches a stiff peak consistency.
5. Mix the cooled egg and milk mixture with Marsicani organic EVOO and vanilla extract. Add the whipped cream and gently fold until well combined.
6. Pour the mixture into a container with a lid and place it in the freezer for at least three hours.
7. Serve the ice cream with any desired fruits. Drizzle with some Marsicani organic EVOO for an extra creamy and fruity flavor.

To create different flavors of ice cream, you can incorporate chocolate, coffee, or any other flavor you like into the egg yolk and milk mixture..