Olive oil is a great condiment to ice cream. If you have never tried it before you simply must. It goes with almost all flavours but particularly if you select the oil to complement or contrast with the flavours, I think it goes excpetionally well with vanilla, lemon and chocolate ice cream, as well as fruity flavours. This fig and marscapone ice cream is a breeze to make and is delicious drizzled and finished with a delicate and fruity style of EVOO.
Ingredients
350 grams ripe figs
1/2 cup caster sugar
100gr marscapone
200ml thickened cream
Method
Chop figs in chunks approximately 1.0-1.5cm in size
Microwave for 2 mins on high with caster sugar
Meanwhile measure and weigh the marscapone and cream and add to a large mixing bowl.
Combine everything by hand 1-2 mins then simply pour into your ice cream machine and churn according to manufacturer's instructions. If you don't have an ice cream maker, pour into a suitable sized plastic container (allowing for expansion and churning) and churn by hand with a fork every 15 mins for first hour then every 30 mins for next 2 hours. Leave to set for at least 4 -6 hours. Remove from freezer 10 mins prior to serving to soften.