Prepare your olive oil ice cream.

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Prepare for your children a healthy and delicious ICE CREAM.

Preparation:

CREAM OLIVE OIL extra virgin olive oil (and Basil) 6 egg yolks
220 gr. sugar
5 g. flour
500 ml. milk
100 ml EXTRA VIRGIN OLIVE OIL
1 bunch of fresh basil 50 gr. (Optional) 

Put the milk to boil in a small Pan. Pan previously wet with water to prevent socket and take flavor.
In a separate bowl, whip the egg yolks with sugar and flour.
When the milk comes to a boil, remove from heat and blend it with the egg mixture, stirring with a wooden ladle. Incorporate slowly, stirring constantly to prevent the yolks and milk to curdle if you pour all at once.
Gradually add the remaining milk, stirring constantly.
Put the mixture into the saucepan and cook over low heat, stirring until the cream thickens, but without letting it boil, in the style of English cream (when the spoon, spotted in the cream doesn’t slip away).
When thickened, remove from heat and let cool, stirring occasionally.
If you choose to put the Basil, whose taste can prevail on olive oil, use a mixer at high speed to crush the leaves washed.
Then emulsify the cream by incorporating all this oil in a thin stream as if you were making mayonnaise.

Put the cream sorbet in the freezer for some time until you have the appropriate point (about three hours).
Sometimes you have to remove the cream from the freezer container , mix well and put it back in the freezer, this until all is cold and creamy as desired.

At this point, the ice cream is ready. just serve it accompanied with coockies.

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