Where sweet indulgence meets the unexpected twist of a fine olive oil, this delicious ice cream is made with coconut milk enhanced with Madagascan vanilla, flavoured with Filippo Berio's classic olive oil and complete with a dark vegan chocolate. This is a lightly sweet and sophisticated ice cream that's sure to impress.
Ingredients800ml coconut milk 50g caster sugar 2 Prova Gourmet Madagascan vanilla pods 150ml Filippo Berio Classico olive oil |
MethodPlace the coconut milk in a medium pan. Scrape the seeds from the Prova Gourmet Madagascan vanilla pods then place the seeds and pods in the milk with the sugar. Bring to simmering point, over a low heat, whisking until the sugar has dissolved. Bring to the boil, whisking continuously for one minute. Remove from the heat and leave to cool slightly. Infuse for 15 minutes then remove the vanilla pods. Whisk in 150ml of Filippo Berio Classico olive oil until well mixed. Pour into a bowl, cover with cling film and chill for two - three hours or overnight. Churn the ice cream in an ice cream machine for 20 - 30 minutes. Whilst the ice cream is churning, melt the Belcolade dark chocolate and 1 tbsp of Filippo Berio Classico olive oil in a small pan over a low heat. Transfer to a disposable bag. Cut the bottom of the piping bag. Slowly drizzle most of the chocolate into the churning ice cream. Transfer to a freeze-proof container, drizzling the remaining chocolate over the top and freeze until ready to serve. Remove from the freezer 5 - 10 minutes before serving. |
Recipe courtesy of Filippo Berio
