Sonny Stores Salted Focaccia Ice Cream with Extra Virgin Olive Oil
Special thanks to Pegs for sharing. A little vanilla extract and chopped rosemary is also delicious added to the ice cream base, it enhances the ice cream even further. A brilliant, inspired way to use up stale focaccia.
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
150g-200g stale focaccia
extra virgin olive oil
caster sugar, for sprinkling
½ litre milk
1½ litre cream
ÂĽ tsp vanilla extract or 2 teaspoons freshly chopped rosemary (optional)
7-8 egg yolks, depending on size
200g caster sugar
Maldon sea salt
Method
Preheat the oven to 180°C/Gas Mark 4.
Tear the focaccia into thumb-sized pieces, pop onto a baking tray, drizzle with extra virgin olive oil and sprinkle generously with caster sugar.
Toss well turning occasionally and bake for 20-25 minutes or until crispy and golden.
Cool a little.
Heat the milk and cream in a heavy bottom saucepan until it comes to the shivery stage, don’t boil.
Meanwhile, whisk the egg yolks, vanilla extract and sugar together until light and pale. Gradually add the hot liquid, whisking all the time.
Return to the saucepan and cook over a medium heat until it thickens slightly, barely coating the back of a spoon (do not allow to boil or the mixture will curdle).
Pour out onto a low sided dish, a stainless-steel gastro pan if available.
Pour the ice cream mixture over the focaccia on the baking tray, cover and leave overnight. The next day, scoop out the focaccia and blend (not too fine). Mix with the ice cream. Cover and freeze.
To Serve
Put one or two scoops into a bowl or plate, drizzle with a little really good extra virgin olive oil. sprinkle with a few flakes of sea salt, and serve immediately.
