Chocolate ice cream, pistachios, olive oil

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Glace chocolat, pistaches, huile d'olive
A PDO
Preparation
20 min
A PDO
Resting time
3h20
A PDO
Cooking time
5 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Vegetarian Gluten-free

Ingredients

A PDO
For 6 personnes
  • To make this recipe for chocolate, pistachio and olive oil ice cream, you will need:
  • 25 cl of milk
  • 25 cl of single cream
  • 4 egg yolks
  • 100g icing sugar
  • 200g dark chocolate
  • 1 vanilla pod
  • 10cl of traditional-style olive oil
  • 30 to 50g of unsalted pistachios

Tip

Don’t throw away the egg whites left over from making the chocolate and pistachio ice cream! Use them to make pistachio, matcha tea and olive oil financiers, for example! Looking for another idea for a refreshing dessert? Give the ‘aquarium’ recipe a go!

Instructions

  • Bring the milk to the boil with the vanilla pod and half the icing sugar.
  • Once it has come to the boil, remove the saucepan from the heat, add the chocolate, melt it, then leave it to cool.
  • Meanwhile, mix together the cream, olive oil and the remaining icing sugar. Add the chopped pistachios (30 to 50g, depending on your preference).
  • Gently fold the two mixtures together without over-beating.
  • Place in an ice-cream maker and leave to set. If you do not have an ice-cream maker, pour the mixture into a mould and store in the freezer. Stir occasionally until set (roughly every 30 minutes) to prevent the ice cream from becoming grainy.
  • Serve in pretty little bowls or on cones.

Tip

Don’t throw away the egg whites left over from making the chocolate and pistachio ice cream! Use them to make pistachio, matcha tea and olive oil financiers, for example! Looking for another idea for a refreshing dessert? Give the ‘aquarium’ recipe a go!
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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