Extra virgin oil ice cream
I n g r e d i e n t s
- 350 g Milk
- 200 g Cream
- 50 g Sugar
- 145 g Yolk
- Igp evo oil
I n s t r u c t i o n s
- In a saucepan combine all ingredients except oil and bring to 60°, remove from heat and add oil, pour into pacojet glass and freeze for 24 hours.
- Parboil 2 hours before serving.
- Serve with a drizzle of extra virgin olive oil raw.
