Olive oil ice cream 

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

300 g milk
250 g cream
40 g sugar
60 g white chocolate
120 g egg yolk
2 g grated organic lime
6 drops of liquid ginger
70 g fruity olive oil (Pangaea Agoureleo)

Recipe preparation

(1) Boil the milk and cream together, cool down to 80°C and melt the chocolate in it while stirring. In the meantime, whisk the egg yolks and sugar over a bain-marie (70°C) until they form a homogeneous mass and then gently stir them into the 80°C warm cream-milk mixture. Allow the mixture to cool down while stirring. Stir the liquid ginger and olive oil briefly into the cold mixture. Pour the mixture into a pacotizing® beaker, close the lid.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® once at overpressure.

Photo and recipe: Front Row Society