I like to share food and have it as the centrepiece of the table but if you prefer, you could freeze the ice cream in individual bowls.
I love this recipe because it’s a great way to showcase olive oil as an ingredient with a flavour profile in its own right rather than just a condiment for cooking.
- 1 egg
- 5 egg yolks
- 75 g caster sugar
- 200 ml robust extra-virgin olive oil
- 300 ml thin cream
- 4 large ripe figs, torn
- 100 g halva, broken into coarse pieces
- 100 g piece fresh honeycomb
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 12 hours
- Whisk the eggs and sugar in a heat–proof bowl, then place over a saucepan of just simmering water and whisk until the sugar begins to dissolve.
- Transfer the egg mixture to the bowl of a stand mixer and whisk on high speed until light and fluffy. With the motor running, slowly add the olive oil in a thin steady stream to emulsify. Reduce the speed to low and continue whisking until the mixture reaches room temperature.
- Meanwhile, whisk the cream until soft peaks form and refrigerate.
- Once the egg mixture has cooled, gently fold in the cream in 2 batches, being careful not to mix too hard and knock the air out of it. Line a 20-cm springform cake tin with baking paper with the paper extending over the sides. Pour the mixture into the lined tin and freeze overnight.
- To serve, place the ice cream, baking paper and all on a plate. Top with the torn figs, halva pieces and spoonfuls of the honeycomb.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.