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Cherry and olive oil ice cream

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Cherry and olive oil ice cream recipe

This cherry and Extra Virgin Olive Oil from Spain ice cream is great treat on a hot day or for anyone who loves cherries. If you like to experiment with unique desserts that you don’t see every day, this is a unique recipe developed by the chefs at the Hotel Industry and Tourism school in Madrid is for you. We are lucky enough to be able to share this recipe with you so that you may surprise your friends and family with an elegant and eccentric treat. It is a great accompaniment to an almond tart or any subtle pastry. Try it for yourself!

Preparation:

  1. Crush and strain the pulp from the cherries. They can also be liquidized.
  2. Cook the pulp together with the sugar.
  3. Add the eggs and the egg yolks.
  4. Leave to cool. Once cool, add the Extra Virgin Olive Oil from Spain and blend in a blender.
  5. Pour the mixture into a mould and place it in the freezer.
  6. Remove the mould from the freezer occasionally and give the mixture a stir so that it doesn't crystallise.
  7. If you have an ice-cream maker, you can place the mixture in the machine.

Serving suggestions:

  • Serve with any almond or frangipane-based tart.
  • Toast flaked almonds in the microwave and sprinkle over the ice cream.
  • Drizzle dark rum and grate a little orange zest directly on to each serving.

Cherry freeze

*Recipes developed by the Hotel Industry and Tourism School of Madrid. Pictures by Fernando Ramajo.

Did you know that Olive Oils can be reused? Learn how to do so properly here!

30 min
Medium
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Ingredients

To decorate:

  • 6 cherries

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