Photos & text by Sarah ‘Ajour, Food Writer

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Let’s indulge in rich, creamy and decadent homemade ice cream now that the summer months are upon us. The smooth texture and light taste are a delight on the tastebuds. What’s fantastic about this ice cream is that it does not require churning – simply whisk, freeze, serve and enjoy.

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My first encounter with olive oil ice cream (yes, I know it does sound a little unconventional) was on a family holiday to Muscat a few years back. Sitting on a balcony overlooking Muscat Harbour and Souq Mattrah, we watched the sunset while rounding off our traditional Omani dinner with a serving of this wonderful ice cream. It was a refreshing and welcome break from the summer heat. I can still recall the taste, even now, and this was my fusion inspiration this month for a summer’s treat.

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Olive Oil Ice Cream

(Makes about 800ml of ice cream)

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Ingredients

1 tbsp olive oil (extra virgin olive oil gives a stronger flavour)

200ml condensed milk 

300ml whipping cream

Sprinkle of green food colouring

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Directions

  1. In a bowl, whisk the cream until it’s fluffy
  2. Add the condensed milk, olive oil and a sprinkle of green food colouring (look to achieve a pale green colour)
  3. Continue whisking until firm or the cream is double in volume, light and fluffy. Take care not to over whisk the cream; otherwise, it will separate
  4. Spoon gently into a freezer tight-fitting container and place in the freezer for about four to six hours
  5. To serve, let stand at room temperature for five minutes so that the ice cream softens

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You can contact Sarah’ Ajour at ajoursarah@gmail.com

 

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