Make your ice cream extra smooth and velvety with this no-cook recipe from Parthena
8 egg yolks
1 cup sugar
2/3 cup Parthena extra virgin olive oil
1/2 milk
1 1/2 heavy (35% fat) cream
1 vanilla bean (optional), split and seeds scraped out
In a mixer or large bowl, beat the egg yolks and sugar until smooth.
Add olive oil, milk and cream and mix well. You can also add the seeds vanilla bean if you have it.
Pour the mixture into an ice cream maker and churn according to the manufacturers instructions. The ice cream should be the consistency of soft serve, which may take 20 to 30 minutes.
Serve immediately. The ice cream will solidify quite significantly when frozen completely, If this happens, let it sit at room temperature for about 10 minutes, or until scoopable before serving.
Note: recipe contains raw eggs.
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