Ingredients: Makes about 1 litre
- 330ml whole milk
- 100g sugar
- Pinch of salt
- 250ml double cream
- 6 egg yolks
- 125ml Orange & Mandarin Olive Oil
- 1 tsp Pomegranate and Fig Balsamic
Method
Warm the milk, sugar and salt in a saucepan.
Whisk the egg yolks, then slowly add the warm milk mixture, whisking constantly.
Return to the pan and stir over medium heat until thick enough to coat the back of a spoon.
Pour into the cream and whisk in the orange and mandarin oil until smooth. Cool, then chill thoroughly in the fridge.
Churn in an ice cream maker according to the manufacturer's instructions.
Serve
With fresh strawberries or apricots, a sprinkle of coarse sea salt, or a drizzle of pomegranate and fig balsamic