Recipe courtesy of Chef Maggie Pond
- ½ cup water
- 10 oz. granulated sugar
- 3 whole eggs
- 2 yolks
- ¾ cup Arbequina extra virgin olive oil
- ¾ cup whole milk
- 1 pinch salt
- Dissolve the sugar in the water, transfer to heavy bottom saucepan and cook for 5 minutes over high heat. Remove from stovetop and allow to cool.
- Beat the eggs and slowly drizzle Arbequina extra virgin olive oil. Add the sugar mixture, salt and milk. Transfer the mixture to an ice cream maker and spin until set up. Store in the freezer until ready to serve.