A fresh and summer recipe, Extra Virgin Olive Oil Ice Cream is a mix of sweet and salty that surprises the senses with an incredible taste. An alternative way to fully enjoy the healthy properties of Extra Virgin Olive Oil.
475 ml of milk
1 ½ tablespoons of corn starch
3 tablespoons of cream cheese
½ teaspoon salt
230 ml of cream
200 gr of sugar
2 tablespoons of corn syrup,
220 gr of Basso Extra Virgin Olive Oil
Leave the cream cheese out of the fridge. In a bowl, mix two tablespoons of whole milk and the corn starch, leaving no lumps. Once the cream cheese is soft, mix in the salt. Combine the rest of the milk, sugar, cream and corn syrup in a new mixing bowl and let it boil for 4 minutes. Remove the bowl from the heat, add the starch-milk mixture and stir well. Bring back to boiling for a minute and a half, add the cream cheese a little at a time and stir vigorously. Continue until it looks thick, only after add the Basso Extra Virgin Olive Oil. Let it cool in the fridge, transfer the mixture to the ice cream maker and follow the directions of the machine. Once the process is complete, transfer the Extra Virgin Olive Oil ice cream into a container and let it rest in the freezer for at least 8 hours.
For this recipe, it is preferable to use a medium fruity oil, not too bitter and spicy. Basso Extra Virgin Olive Oil is able to give a touch of flavor to the recipe without covering the taste of the other ingredients, creating a perfect combination.