Stracciatella Olive Oil ice cream recipe
Stracciatella Olive Oil ice cream recipe
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.
ingredients
- coconut milk : 800ml
- caster sugar : 50g
- Prova Gourmet Madagascan vanilla pods : 2
- Filippo Berio Classico olive oil : 150ml
- Belcolade dark vegan chocolate : 100g
- Filippo Berio Classico olive oil : 1 tbsp
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.
To serve
- Remove from the freezer 5 - 10 minutes before serving.
Products from the recipe
Belcolade cacao trace dark chocolate (55%) buttons - 5kg and 15kg
Regular price
From £44.95
Sale price
From £44.95
Regular price
£44.95
