Greg Doyle, Grant King, Katrina Kanetani

Lemon Olive Oil Ice Cream with Fig Cream Gaufrettes – Pine Nut Purée and Lemon Purée

Name: Lemon Olive Oil Ice Cream with Fig Cream Gaufrettes – Pine Nut Purée and Lemon Purée
Yield: Serves 4
Cuisine: Australia
Ingredients: 60 g (2¼ oz) clarified butter; 62 ml (2 fl oz) extra virgin olive oil; 750 ml (26 fl oz) milk; 1 teaspoon sugar; 50 g (1¾ oz) unsalted butter; 250 ml (9 fl oz) pouring (whipping) cream; 2 tablespoons fig marmalade; icing (confectioners’) sugar, for dusting; 1 small ripe fig, cut into twelve wedges; 2 tablespoons sugar; 250 ml (9 fl oz) thick (double/heavy) cream; 230 g (8 oz) caster (superfine) sugar; 1 teaspoon honey; 75 g (2½ oz) raw (demerara) sugar, powdered in a blender; 7 egg yolks; 2 lemons; 62 g (2¼ oz) egg whites (about 2 egg whites); 125 ml (4 fl oz) lemon-infused olive oil; 250 ml (9 fl oz) filtered water; 2 tablespoons plain (all-purpose) flour, sifted; 150 g (5½ oz) pine nuts; 30 g (1 oz) unsalted butter; 2 teaspoons unsalted butter; ¼ teaspoon salt; 60 g (2¼ oz) kataifi (see note); 125 g (4½ oz) pine nuts; 1 tablespoon extra virgin olive oil; 1½ tablespoons white balsamic vinegar; pinch of salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Lemon Olive Oil Ice Cream

7 egg yolks
230 g (8 oz) caster (superfine) sugar

Oceania
Australia
Sydney
Dessert
Vegetarian

Method

To make the ice cream, whisk the egg yolks and sugar together in the bowl of an electric mixer until pale and fluffy. Meanwhile, warm the milk and cream together in a large saucepan. While still whisking the egg yolk mixture, slowly pour both the olive oils into the yolks and sugar mixture, then slowly add the warmed milk and cream and beat until thoroughly combined. Strain the