Makes about 4 cups
2 cups (500ml) cream
1/2 cup Opito Bay raw bush honey
2 tsp Heilala vanilla bean paste
1/2 tsp Sal de Añana spring salt
1/3 cup Colonna mandarin infused or Pons clementine infused extra virgin olive oil
Fresh-As freeze dried mandarin segments
Ines Rosales sweet olive oil tortas, to serve
Using an electric mixer, half whip the cream in a large bowl. Add the honey, vanilla, and salt and whisk to combine. Then, while gently whisking on the lowest speed, stream in the olive oil, until firm peaks hold their shape, being careful not to overwhip the cream.
Spoon mixture into a standard loaf pan. Cover and freeze overnight, until firm. When ready to serve, let the ice cream sit at room temperature for 5-10 minutes so it’s easier to scoop. Serve scattered with freeze-dried mandarins and with tortas on the side. Will last well frozen for up to three weeks.
Recipe by Julie Le Clerc
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