- 500ml milk
- 250g crème fraîche
- 150g sugar
- 5 egg yolks
- 100ml Morella Grove Extra Virgin Olive Oil
- 1 vanilla bean
Heat the milk with the crème fraîche and the split vanilla bean. Beat the egg yolks with the sugar until they are light and foamy. Slowly add the hot milk to the egg mixture, mixing constantly, then place over a low heat and continue to stir until the mixture thickens enough to coat a spoon. Add the olive oil and place into an ice cream maker according to the manufacturer's instructions.
Source: Tony Bilson's Olive Oil Ice Cream : Tree to Table – Cooking with Australian Olive Oil by Patrice Newell