Popular search


Extra virgin olive oil ice cream with Modena balsamic glaze

30 min


30 persons




0 / 5 (0 votes)


Extra-virgin olive oil ice cream with Borges Modena balsamic glaze


  • 100 ml extra-virgin olive oil
  • 500 ml full-fat milk
  • 6 egg yolks
  • 125 g sugar
  • * 100 ml honey
  • * 20 g Borges Modena balsamic glaze

Step by step

  1. Step 1

    1.- Beat the egg yolks with the sugar in a bowl until it dissolves to form a smooth mixture.

    2.- Heat the milk to 45 ºC add the above mixture. Stir well over the heat until it thickens.

    3.- When you’ve got a smooth mixture, take it off the heat and add the olive oil. Mix until it dissolves. Add the honey and mix again.

    4.- Place in a bowl and leave to cool.

    5.- Once it’s cold, freeze for at least 5 hours. You need to stir it every hour to stop any ice crystals forming if you want creamy ice cream.

    6.- Take out of the freezer to soften a while before serving and drizzle with the balsamic glaze and some sugar to decorate and add some contrast.

  2. A mild, creamy ice cream that goes perfectly with the intense, aromatic bursts of balsamic flavour.

Login required

or with your email address

There has ben an error please try again later