Olive Oil Ice Cream with Organic PGI Lakonia Extra Virgin Olive Oil

Yield: 4–6 servings
Time: 35 minutes + 4 hours chilling

Ingredients

• 300 ml whole milk
• 200 ml heavy cream
• 4 egg yolks
• 100 g sugar
• 80 ml Organic PGI Lakonia extra virgin olive oil
• 1 tsp pure vanilla extract
• A pinch of sea salt

Preparation Steps

1. In a saucepan, gently heat milk and cream over medium heat until warm (do not boil).
2. In a separate bowl, whisk egg yolks with sugar until pale and creamy.
3. Gradually pour the warm milk mixture into the yolks, whisking constantly.
4. Return to the saucepan and cook over low heat, stirring, until the mixture thickens slightly and coats the back of a spoon.
5. Remove from heat and whisk in Organic PGI Lakonia extra virgin olive oil, vanilla, and salt.
6. Strain through a fine sieve into a bowl and let cool completely.

Finish & Serve: Serve a scoop with a drizzle of Organic PGI Lakonia extra virgin olive oil and a few sea salt flakes.
Optional garnish: candied orange peel or crushed pistachios.
Pairing (optional): Pairs beautifully with a glass of Organic PGI Korinthos sweet wine, which enhances the fruity and floral notes of the olive oil.