Silky basil olive oil ice cream paired with fresh strawberries softened in delicate white balsamic vinegar
Prep time: 24 hours (including chilling and infusing)
Cook time: 30–40 mins
Serves 4–8
Ingredients:
For the ice cream
4 egg yolks
160g caster sugar
450ml full fat milk
1 cup fresh basil leaves
300ml double cream
100ml Olivetta Basil extra virgin olive oil
For the strawberries
250g fresh strawberries, hulled
30ml Olivetta White balsamic vinegar
20ml caster sugar
Directions:
Whisk the egg yolks and caster sugar together for 3–5 minutes until pale and thick. Gently heat the milk until just before boiling. Slowly pour the hot milk into the egg mixture, whisking continuously to avoid scrambling. Return the mixture to the pot, add the basil leaves, and cook on low-medium heat, stirring constantly, until it thickens slightly and coats the back of a metal spoon.
Remove from the heat and allow to cool. Stir in the double cream, cover and refrigerate overnight to infuse.
The next day, strain out the basil leaves and then stir through the Olivetta Basil extra virgin olive oil. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze until firm.
To make the strawberries, cut the fruit into quarters or evenly sized pieces. Toss gently with the Olivetta White balsamic vinegar and sugar. Cover and chill for 30 mins to 2 hours to macerate.
To serve, spoon the macerated strawberries into bowls or glasses and top with a generous scoop of basil infused ice cream.
