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Olive Oil Ice Cream with Balsamic Swirl
What you will need:
  • 250ml milk
  • large pinch of salt
  • 4 egg yolks
  • 200ml castor sugar
  • 60ml Morgenster Extra Virgin Olive Oi

    Balsamic Reduction
  • 125ml Morgenster Balsamic Vinegar 
  • 60ml sugar

    How to prepare:
    In a saucepan combine the milk and salt and heat to just below boiling point.
    In a bowl beat the egg yolks and sugar well.
    Add the hot milk to the sugar mixture while beating.
    Return the mixture to the pot and cook over a low heat, stirring continuously, until the mixture coats the back of a spoon and thickens.
    Pour the mixture into a bowl and refrigerate until well chilled.
    Remove and slowly whisk in the olive oil, until smooth.
    Churn in an ice cream maker following the manufacturer's directions.

    Balsamic Reduction:
    Heat vinegar and sugar in a pot and boil until thickened. Allow to cool.
    Serve drizzled over the ice cream.

    Click here to download the recipe in pdf format.

    Recipe supplied by The Star, Angela Day.

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