No churn Olive Oil Ice Cream
No Churn Olive Oil Ice Cream, Raspberry, Halva and Honeycomb
Recipe by Jacqui Challinor of Nomad
Serves: 6
Preparation time: 15 minutes
Freezing time: 12 hours
1 whole egg
5 egg yolks
75g caster sugar
200ml extra virgin olive oil
300ml pouring cream, whipped to soft peaks
250g raspberries
2 ripe figs
150g macadamias
100g halva
150g Honeycomb
Preheat oven to 180⁰C and toast macadamias on a baking tray until golden. Line a 20cm springform tin with baking paper and set aside.
Combine whole egg, yolks and sugar in a Smeg stand mixer bowl and place over a saucepan of simmering water. Whisk continuously until the mix begins to warm slightly.
Transfer bowl to the stand mixer with the whisk attached and whisk on high speed until light and fluffy. Slowly add the olive oil and continue to whisk until emulsified and the mixture reaches room temperature.
Gently fold the whipped cream through the olive oil egg mixture in two batches, being careful to mix lightly to avoid losing any air from the cream.
Pour mixture into prepared tin, cover with plastic wrap and freeze overnight.
Serve topped with raspberries, figs, macadamias, halva and honeycomb.
Recipe created with the Smeg stand mixer.
Photography by @jacquie.manning
Presented in partnership with Carriageworks Farmers Market.
