Stracciatella Olive Oil ice cream recipe

method

• Place 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.