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An intriguing ice cream that tastes like sunshine and sea in every spoonful.

For the perfect balanced flavour, use an excellent olive oil and an excellent sea salt - here we chose the beautiful Halen Môn pure sea salt, produced sustainably on the Welsh island of Anglesey. Finish with a drizzle of Honest Toil for pure decadence, along with a sprinkle of Halen Môn salt. 


500ml whole milk
3 bay leaves
¼ tsp Halen Môn Pure Sea Salt, plus extra for sprinkling
110g caster sugar
250ml double cream
6 egg yolks
125ml Honest Toil Extra Virgin Olive Oil, plus extra for drizzling

Pour the milk into a small saucepan, and add the bay leaves, salt and sugar. Warm gently until the milk starts to steam and bubbles appear at the side of the pan, but don’t let it boil. Remove from the heat and set aside to infuse for 30 minutes, covered with a clean tea towel.

Pour the double cream into a mixing bowl and place a sieve over the top.

Whisk the egg yolks into the infused milk, and return the pan to a medium-low heat. Cook gently, stirring all time, until the mixture thickens to coat the back of a wooden spoon. Pour the custard through the sieve into the cream and whisk to combine. Pour the Honest Toil olive oil into the bowl with the cream and custard mixture and whisk vigorously by hand, until the oil is completely incorporated. Cover with a tea towel and cool to room temperature, before transferring to the fridge to chill for 30 minutes.

Churn in an ice cream maker until thickened and semi-frozen, then use a spatula to transfer the ice cream to a loaf tin. Cover tightly with a wax wrap or clingfilm and transfer to the freezer for at least 6 hours. Remove the ice cream from the freezer 10 minutes before scooping and pour over a dessertspoon of oil over each portion with ice cream. Finish with a pinch of Halen Môn Pure Sea Salt.

RECIPE: By Anna Shepherd for Halen Môn and Honest Toil.


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