Thursday, February 16, 2012

Decadent and VERY easy ice cream.

To complement the rhubarb compote, nothing beats a creamy, smooth ice cream. The one I make takes a few minutes, and is dead easy. It is a little pricy, but worth every cent.

You need:
250ml fresh cream
250g mascarpone
1/4 cup olive oil (optional)
100g organic sugar
2 tablespoons natural vanilla

METHOD: Whisk together the mascarpone, sugar, olive oil and vanilla at high speed. When well mixed, pour the fresh cream in a thin stream into the mix while whisking at a moderately fast speed until nice and thick.

I make my own vanilla extract using alcohol. I fill a jar with vanilla pods and cover with 60% alcohol. I leave this in a cool dark place for months and pour off the amount of vanilla extract I need, as I need it. The alcohol in the vanilla extract is great for preventing the ice cream from crystalising.

Once the ice cream mix is lovely and thick, pour it into a container for freezing. Lick the whisk , bowl and spatula very clean! You can taste the olive oil in this ice cream, and I think it's very nice. But you can leave it out if the idea doesn't appeal.

Final result ready for the freezer!


  1. must test this at home, have all the ingredients ready to use, sooo, nthing can stop me...except one tiny thing, which right now has finally fallen asleep :)))