Olive Oil & Rosemary Ice Cream

After Ivan Vasquez, on Gronda.

• 1375 g milk
• 60 g milk powder
• 120 g glucose powder
• 20 g invert sugar
• 240 g sugar
• 180 g olive oil
• 8 g Stab 2000 stabiliser
• 15 g rosemary

Method:

Mix the powders and stabiliser; warm the milk with the invert sugar and rosemary, whisk the powders in at 40 °C and bring to a boil. Cool to 40 °C, strain, then blend in the olive oil slowly. Rest in the fridge 24 hours and churn