Olive oil ice cream

INSTRUCTIONS

1. Combine the sugar, milk powder and xanthani in a small bowl and mix well.
2. Pour the corn syrup into a medium pot and stir in all the milk. Add the sugar mixture and immediately beat with quick strokes until smooth.
3. Set pot over medium heat and cook, stirring frequently and adjusting heat if necessary, to avoid simmering, until sugar is completely dissolved, about 3 minutes. Remove the pot from the heat.
4. Add the dairy cream and mix with a hand whisk until the ingredients are homogenized.
5. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours. For best texture and flavor, refrigerate for 24 hours. Mix the base again if it separates during the resting time.

Notes:
The base can be refrigerated for up to 1 week before stirring or in the freezer for up to 3 months. Just be sure to completely thaw the frozen base before using it.

Two steps to make homemade ice cream with extra virgin Plakias Olive Oil
Ice cream base: The first step is to make your ice cream base as mentioned above.

Flavoring: In this step, you will add extra virgin Plakias Olive Oil and sea salt to the frozen base and whisk until well combined. Pour the mixture into an ice cream maker and turn on the machine, following the manufacturer’s instructions. Blend until the mixture has the consistency of soft serve. Put the olive oil ice cream in a container and place it in the freezer.

Recipe Notes:
• 1/4 cup extra virgin olive oil Plakias Olive Oil is the perfect amount to give you the ultimate silky, velvety mouthfeel and won’t over taste olive oil.
• Serve this olive oil ice cream with a topping of lemon zest, a pinch of sea salt and a quick drizzle of extra virgin Plakias Olive Oil. This garnish brings out the delicious taste of the ice cream.