Vanilla Ice Cream with Summer Oil & Fresh Fruit Spread

40 min
Take a break from the summer heat & enjoy a fresh vanilla ice cream fruit spread.
All ingredients

Oliviers&Co Extra Virgin Olive Oil (from Spain or La Classique)

Oliviers&Co Olive & Lemon Oil

4 tsp Oliviers&Co Fruit Spread

1 cup whole milk

4 egg yolks

1/2 Cup Sugar

1 1/3 cups, crème fraîche

1 vanilla bean

2 ripe peaches


Boil milk & vanilla bean + the rest of the pod in a saucepan. Set aside.

Whip egg yolks & sugar in a bowl.

Remove the vanilla bean pod from the milk & gently pour the hot milk into the egg mixture & stir. Pour the combined mixture into a sauce pan & gently heat it up until it thickens while stirring constantly. DO NOT BOIL!

When the mixture has thickened, add 1 tablespoon of olive oil & allow to cool.

Whip the crème fraîche & stir into the cooled mixture. Put in a freezer in a popsicle mold in or in an ice cream machine if you have one.

If you do not have ice cream machine: every half hour it must be stirred in the mold to prevent ice crystals from forming. Leave 3 hours in freezer.

For serving: Wash the peach a&nd split into thin slices.

Pop out popsicle or shape an ice cream & put in each dessert bowl/plate (bowls are usually cooled in a freezer for about half an hour in advance), add a teaspoon of fruit spread, some slices of peach, drizzle with Olive & Lemon Oil & serve immediately.