Tony Bilson’s Olive Oil Ice Cream
500 ml milk
250 g crème fraîche
150 g sugar
5 egg yolks
100 ml olive oil, soft and round with a light almond flavour
1 vanilla bean
Making the ice cream
Heat the milk with the cream 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; place over low heat and continue to stir until the mixture thickens enough to coat a spoon.
Add in the olive oil and place into an ice cream maker to freeze.