Boil the milk with the vanilla and half the icing sugar.
When it starts boiling, remove the pan from the heat, add the chocolate and stir until it melts.
Leave to cool down.
Whip the cream with the Extra Virgin Olive Oil from Spain and the rest of the icing sugar.
Combine both mixtures together carefully, without over-whisking.
Pour the mixture into a mould and place in the freezer.
Remove the mixture from the freezer occasionally and give it a stir so it doesn't crystallise.
If you have an ice-cream maker, you can place the mixture in the machine.
To serve, place a serving of ice cream on a plate and sprinkle with the Maldon salt and cocoa powder, and top with a biscuit wafer and some raisins.
For this recipe, we recommend using Picual Extra Virgin Olive Oil from Spain for its intense aroma and its strong bouquet of fresh herbs, which marries perfectly with the cocoa. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oil from Spain.
*Recipes developed by the Hotel Industry and Tourism School of Madrid. Pictures by Fernando Ramajo.
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