Publications
Prep Time: 20
Servings: 1
Cooking Time:
Ingredients
- 500.00ml - full-cream milk
- 4.00eggs - large eggs
- 375.00ml - sugar
- 250.00ml - fruity olive oil
- 750.00ml - cream
- 10.00ml - vanilla
- 250.00ml - chopped mint leaves
Method
Fruit
1. Pour the milk into a
saucepan and heat over a
medium heat until just below
boiling point.
2. Beat the eggs and sugar well until light and fluffy, then beat the hot milk into the egg mixture, adding it in a gradual stream. Return the mixture to the saucepan and stir over a low heat until it thickens and coats the back of a wooden spoon (about 4-5 minutes). Do not allow the mixture to boil and stir it continuously. Remove from the heat and allow to cool to room temperature.
3. Beat the oil and cream until thoroughly mixed, then gradually beat the oil and cream mixture into the cooled egg custard. Stir in the vanilla and mint and refrigerate for a few hours.
4. Pour the cold ice-cream mixture into an appropriate container and freeze. Beat it three hours later with a fork to prevent ice crystals from forming and return to the freezer. An ice-cream machine will make this dessert even easier to prepare.
Makes: 4 litres.
2. Beat the eggs and sugar well until light and fluffy, then beat the hot milk into the egg mixture, adding it in a gradual stream. Return the mixture to the saucepan and stir over a low heat until it thickens and coats the back of a wooden spoon (about 4-5 minutes). Do not allow the mixture to boil and stir it continuously. Remove from the heat and allow to cool to room temperature.
3. Beat the oil and cream until thoroughly mixed, then gradually beat the oil and cream mixture into the cooled egg custard. Stir in the vanilla and mint and refrigerate for a few hours.
4. Pour the cold ice-cream mixture into an appropriate container and freeze. Beat it three hours later with a fork to prevent ice crystals from forming and return to the freezer. An ice-cream machine will make this dessert even easier to prepare.
Makes: 4 litres.
