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!

2 comments:

  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 :)))

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    1. I hope you like it as much as I do!! YUM

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