Mix together the sugar, egg yolks and the Extra Virgin Olive Oil from Spain.
Add the boiled milk to the above mixture.
Heat until the mixture starts to boil.
Cool it down quickly in an ice-cold bowl before pouring into a rectangular mould and putting it in the freezer. Remove from the freezer occasionally.
Stir the ice cream so it doesn't crystallise. Return to the freezer.
If you have an ice-cream maker, you can place the mixture in the machine.
For this recipe we recommend using Cornicabra Extra Virgin Olive Oil from Spain because its hints of bitter and peppery tones go perfectly with the saffron. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Extra Virgin Olive Oil from Spain.
Serve with hot or cold rice pudding, sprinkling both with ground cinnamon and a little orange flower water
Serve small portions on chilled ratatouille, sprinkling the ice cream with sea salt flakes
Serve as an accompaniment to curry, sprinkled with sliced fresh mint leaves and sea salt flakes
*Recipes developed by the Hotel Industry and Tourism School of Madrid. Pictures by Fernando Ramajo.