Yield: 6-8
Ingredients:
- 4 cups 35 % cream (1L)
- 1 vanilla bean, cut in half and seeds scraped
- 6 egg yolks
- 1 cup sugar (250 ml)
- 1 cup Olive~Me & Co.’s Blood Orange olive oil (250 ml) (plain or flavour of choice works too!)
- 2 cups Olive~Me & Co.’s Chocolate or Maple balsamic vinegar (500 ml) (can use any other dessert or fruity flavour as well)
- Fresh berries as a garnish (optional)
Directions:
- Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
- Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
- Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add Olive~Me & Co’s Blood Orange olive oil and fold in everything together. Drizzle 3/4 of Olive~Me & Co.’s Caramel balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
- Put in the freezer until firm – a minimum of 4 hours.
For the serving: Scoop into bowls and serve with fresh berries, if using.
