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Verjus and Olive Oil Ice cream

100ml water 1 tbspn lemon zest
3/4 cup of Lirah Chardonnay Verjus 1/2 tspn salt flakes
3/4 cup caster sugar 3/4 cup Extra Virgin Olive Oil
4 egg yolks


Place water and sugar in a saucepan over a high heat and bring to the boil, allowing sugar to dissolve. Boil for 30 seconds, remove from heat and transfer to shallow tray. Refrigerate for 3-5 minutes

Place egg yolks, lemon zest, Chardonnay Verjus and salt into a food processor and while processing pour olive oil in a trickle like making mayonnaise. Pour in sugar syrup in a thin stream. Transfer to a wide shallow dish and chill for 5 minutes or until cold.

Pour mixture into a pre-chilled ice cream machine and churn for 35-40 minutes or until frozen. Remove and freeze until required.

This ice cream is very delicate and needs to be kept frozen until the very last moment.