You might be wondering coffee olive oil ice cream? Is it tasty? The answer is YES. From handpicked olives crushed and pressed together with coffee beans, creating a light-bodied, olive oil where you get incredible flavour with the added bonus of all the vitamins, minerals and antioxidants found in coffee beans and olives.

…Now, who would have thought ice cream could be so delicious and healthy at the same time, in that case, I’ll have one!

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Serves 4
Ingredients:

50 ml Azada Olive Oil & Coffee
300 ml semi-skimmed milk
150 ml heavy cream
4 egg yolks
100 grams sugar
1 tablespoon vanilla essence
Cinnamon powder to garnish

Method:

In a medium saucepan bring the milk, cream, salt and 50 grams of the sugar to a simmer, continuously stirring to dissolve the sugar. Once the mixture begins to simmer, remove from heat.

Whisk the egg yolks and 30 grams of the sugar in a medium bowl until pale, (for about 2 minutes). Gradually whisk ½ the hot milk mixture into the yolks.

Then whisk the yolk mixture into the remaining milk mixture left in the saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, approximately 2–3 minutes.

Strain the warm custard through a fine sieve into a medium-sized mixing bowl set in a large bowl of ice water and carefully whisk in Azada’s Olive Oil & Coffee.

Allow cooling, stirring occasionally.

Process the custard in a thermomix or an ice cream maker according to manufacturer’s instructions.

Finally, transfer the ice cream to an airtight container and seal tightly. Freeze the ice cream until firm for at least 4 hours.

Once set, serve into bowls and lightly dust with cinnamon powder to give an added extra of sweetness to the coffee flavoured ice cream.

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