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.

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