• Lara Flanagan

Caramel Ice Cream


I was contacted recently and asked if I had any luck with using olive oil in ice-cream. This person was also dealing with multiple other food intolerances and couldn’t have any milks apart from rice or soy. I remembered the divine pistachio gelato I had eaten in Italy that was made using olive oil and thought I would give it a go. This took me a couple of attempts to get it right, but third time lucky got the big thumbs up. The yummiest Caramel Ice Cream.

Caramel Ice Cream

Put bowl of ice-cream maker in freezer.

I litre of rice milk.

300-gram of brown sugar.

3 teaspoons agar agar powder

1 cup olive oil

Put the milk and brown sugar into a saucepan and bring to a simmer.

Stir and allow to simmer for 10 minutes.

Increase the heat to a rolling boil and add the agar agar powder.

Stir constantly for three minutes.

Make sure you stir for three minutes as the cooking process is also part of the setting process.

Add the mixture to a blender and add the olive oil and blend until smooth.

Put blender jug in fridge and allow to cool.

As it cools it will set to a very loose jelly consistency.

When it starts to set, blend again to liquefy.

When mixture is completely cold put the ice cream mixture in the bowl and turn the machine on.

Allow to set which should take 20 – 30 minutes.

Keep the ice cream in the freezer.

Remove from freezer about 10 minute before eating to allow a little time to soften.

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