TRIO OF SUMMER ICE CREAM

Method

Serves 4-8

Equipment: ice-cream machine

EXTRA VIRGIN OLIVE OIL ICE CREAM

  1. Whisk the eggs and honey together until fluffy.
  2. Add the milk, cream, vanilla and salt and whisk until well-mixed.
  3. Place in an ice-cream maker and churn according to instructions. When the mixture starts to firm up, slowly pour in the olive oil.
  4. Transfer into an air-tight container and freeze until frozen. This is delicious served with a drizzle of olive oil and a little salt.

SUMMER BERRY FROYO

  1. Blitz your bananas in the food processor, add the yoghurt and then the frozen raspberries, honey, vanilla and basil.
  2. Place into a spill-proof container and then into the freezer until frozen.

CASHEW NUT, BANANA AND DAIM BAR ICE CREAM

  1. Blitz your bananas in the food processor and add the yoghurt, cinnamon, salt, vanilla  and cashew nut butter. You should have a smooth frozen mixture.
  2. Decant into a leak-proof container  and fold in your crushed Daim bars and almonds — leave extra to sprinkle on the top of the mixture.
  3. Put into the freezer until frozen.

Shopping List

  • EXTRA VIRGIN OLIVE OIL ICE CREAM
  • 480ml double cream
  • 237ml whole milk
  • 2 eggs
  • 150g honey — clover honey is tasty
  • Sea salt: a good pinch, plus more to serve
  • 2 tsp vanilla extract
  • 75ml extra virgin olive oil, plus more to serve
  • SUMMER BERRY FROYO
  • 2 frozen bananas, pre peeled
  • 300g natural yoghurt
  • 2 tsp vanilla essence
  • 300g frozen raspberries
  • 150g fresh raspberries
  • Runny honey, to taste
  • A few basil sprigs
  • CASHEW NUT, BANANA AND DAIM BAR ICE CREAM
  • 3 frozen bananas, pre peeled
  • 3 tbsp cashew nut butter (or peanut butter)
  • 4 tbsp Greek yoghurt
  • 5 Daim bars, crushed into small bits
  • 1 tsp ground cinnamon
  • Sea salt, to taste
  • 2 tsp vanilla extract
  • Half a handful of crushed, roasted almonds