You will need to begin this recipe the night before by freezing the bowl of an ice-cream maker
Serves 4
RECIPE INSTRUCTIONS
In a large bowl combine milk, sugar, cream, Lupi Special Selection Extra Virgin Olive Oil and vanilla with a pinch of salt and whisk until the sugar dissolves. Cover with plastic wrap and refrigerate overnight.
To make the honeycomb, grease a large baking tray with olive oil. Combine sugar and golden syrup in a deep saucepan over a low heat, stirring until the sugar has dissolved, then stop stirring and increase heat until the mixture turns a medium amber shade then immediately remove from the heat and quickly whisk in the bicarbonate of soda. Pour the mixture over the prepared tray and allow to harden at room temperature.
Set up your ice-cream maker with the frozen bowl installed. Pour the ice-cream base into the bowl and churn for 20 mins, adding crumbled honeycomb in the final 5 mins. Depending on how firm you’d like your ice-cream to be, you can enjoy it now or freeze for up to one week.
Ingredients
Directions
In a large bowl combine milk, sugar, cream, Lupi Special Selection Extra Virgin Olive Oil and vanilla with a pinch of salt and whisk until the sugar dissolves. Cover with plastic wrap and refrigerate overnight.
To make the honeycomb, grease a large baking tray with olive oil. Combine sugar and golden syrup in a deep saucepan over a low heat, stirring until the sugar has dissolved, then stop stirring and increase heat until the mixture turns a medium amber shade then immediately remove from the heat and quickly whisk in the bicarbonate of soda. Pour the mixture over the prepared tray and allow to harden at room temperature.
Set up your ice-cream maker with the frozen bowl installed. Pour the ice-cream base into the bowl and churn for 20 mins, adding crumbled honeycomb in the final 5 mins. Depending on how firm you’d like your ice-cream to be, you can enjoy it now or freeze for up to one week.
