Vanilla ice-cream with olive oil

Vanilla ice-cream with olive oil

By
From
Paris Pastry Club
Serves
2 litres
Photographer
Helen Cathcart

Not unlike the memory of licking melted ice-cream off my fingers made salty with the ocean, this has become a summer favourite over the years.

It is more of an idea, rather than a recipe. In fact, you could use storebought ice-cream or make your own. However I would strongly advise you to try this one which is so loaded with vanilla seeds it’s almost grey.

For the ice-cream

Ingredients

Quantity Ingredient
850g whole milk
175g whipping cream
80g skimmed milk powder
3 tahitian vanilla pods
3 madagascan vanilla pods
120g caster sugar
80g dehydrated glucose
6g ice-cream stabiliser

To serve

Quantity Ingredient
extra-virgin olive oil
sea salt
Spicy nougatine

Method

  1. Pour the milk, cream and milk powder into a large saucepan. Slice open the vanilla pods and scrape the seeds into the milk, then roughly chop the pods into 5 mm long segments and add to these milk as well. Set the pan over a medium heat and stir with a whisk every now and then until the temperature reaches 50°C – use a probe to measure it. In the meantime, place all of the remaining ingredients in a bowl and whisk really well to combine.
  2. When the milk reaches temperature, slowly add the powders, whisking as you go, and bring to a rolling boil.
  3. Remove from the heat and blitz using a stick-blender for 3 minutes.
  4. Pour into a plastic container, lay clingfilm over the top so it touches the surface (to prevent a skin forming) and chill for at least 5 hours or, even better, overnight.
  5. Once chilled, strain the ice-cream mixture through a fine-mesh sieve and churn according to the instructions of your ice-cream maker.
  6. Scrape the ice-cream into a 1 litre plastic container and cover with a piece of baking parchment the size of your container and freeze for a couple of hours before serving.
  7. Scoop into small bowls or serving glasses and drizzle with olive oil. Top with a pinch of sea salt and a sprinkle of crushed nougatine.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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