(= Extra Virgin Olive Oil Ice Cream)
Recommended wine: Zanzarato I.G.T.
Bring the milk almost to the boil, taking it off the heat just before it begins to do so. Add the salt and sugar, and stir so that they both dissolve completely. Now add the vanilla seeds as well. When the milk has cooled down, add the cream and stir well; then drizzle in the oil, very slowly, stirring continuously. If you have an ice cream maker, pour the mixture into it and let it do the work; otherwise, pour it into a “disposable” foil tray and put it in the freezer overnight. When you want to serve your ice cream, break it up with the blade of a knife and tip it into your food processor jug – previously cooled in the fridge for at least half an hour – and blend it. The flavour is exquisite and unusual, and the consistency is pleasant. It’s also delicious served with flakes of aged pecorino cheese and/or Parmigiano.