ICE CREAM, OLIVE OIL

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3 cups milk
1 cup cream
6 egg yolks
1 1/4 cup sugar, (9 oz)
1/2 cup EVOO

Method: Mix all ingredients in sauce pan; stirring, bring to 170°F or just as bubbles start to form around the pot, and the  mixture begins to thicken. Pour into shallow container and chill uncovered to 40°F. Then churn in ice cream maker,  according to your machine directions.


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