Homemade orange blossom, honey, almond and olive oil ice cream

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Glace maison fleur d'oranger-miel-amande-huile d'olive
Photo credit: Céline de Cérou
Discover the subtle flavours of this homemade ice cream: orange blossom, honey, Provençal almonds and olive oil from Aix-en-Provence PDO! It’s easy to make and can be prepared with or without an ice cream maker. Enjoy!
A PDO
Preparation
20 min
A PDO
Resting time
4h
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
Dessert Vegetarian

Ingredients

A PDO
For 4 personnes
  • 450 g full-fat single cream (chilled)
  • 250 g condensed milk (unsweetened)
  • 70 g whipped cream powder
  • 1 c. à soupe glucose sugar (to make it moister)
  • 5 c. à soupe Aix-en-Provence olive oil PDO
  • 3 c. à soupe wildflower honey
  • 3 c. à soupe orange blossom water
  • 100 g Provençal almonds

Astuce

For this orange blossom, honey, almond and olive oil ice cream, choose an olive oil from Aix-en-Provence: PDO (intense flavour) for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence...

Instructions

  • Mix the single cream with the whipping cream powder.
  • Add the condensed milk.

  • Add the Aix-en-Provence olive oil (PDO), the honey and the orange blossom water.

  • Roast 100g of Provençal almonds, chop them coarsely and add three-quarters of them to the mixture. Sprinkle the rest of the almonds over the top.

  • Place in the freezer for a few hours, stirring every hour (or use an ice-cream maker)

Astuce

For this orange blossom, honey, almond and olive oil ice cream, choose an olive oil from Aix-en-Provence: PDO (intense flavour) for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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