The strong flavours of honey and good olive oil combine magnificently, each enhancing the other’s flavour.
150g castor sugar
5 tablespoons strong flavoured honey (we find the slight bitterness of Banksia honey works best, or Leatherwood or Stringybark)
1 cup Kalaparee Frantoio Extra Virgin Olive Oil
1.5 cups milk (goat or almond milk)
Pinch of salt
1 cup coarsely chopped roasted almonds
Melt the honey over a bowl of warm water. Place the sugar and 6 egg yolks in the bowl of a beater and beat on high speed until thick and pale cream coloured. Gradually add the olive oil, at first drip by drip then more steadily, as if making mayonnaise. Make sure the oil is well incorporated before adding more. Turn the beater to low and gradually add the runny honey, then the milk. Beat 4 of the egg whites together with the salt to stiff peaks, then fold into the egg-honey-oil mixture. Place in an icecream churn and churn for about 45 minutes adding the almonds
about halfway through (there will probably be enough mixture for two batches – keep the extra mixture in the ‘fridge or freezer until the first batch is churned). Once churned, place in a covered bowl in the freezer and freeze for at least 4 hours before serving. Makes about 1-1.5L, serves 4-6 people.