Glacial but with the whole Mediterranean in it.
- 45ml Salvatore’s Liquore di Limone
- 30ml fresh lemon juice
- 30ml Thyme Honey
- 10ml fresh double cream
- 1 sprig of Thyme
For the Olive Oil Ice Cream:
- 400ml milk
- 150ml good quality extra virgin olive oil
- 4 egg yolks
- 80gr castor sugar
- 50ml thick sugar syrup
Place all the ingredients into a shaker filled with ice, shake sharply to break up the thyme and double strain into a chilled coupe glass, garnish with a sprig of thyme, serve with a scoop of Olive Oil Ice Cream on the side.
To make the Olive Oil Ice Cream:
Poor the milk in a small sauce pan and warm it up slowly being careful not to burn it. Place the egg yolks, sugar and syrup in a bowl and whisk. Whisk the hot milk into the mixture slowly whisking continuously, add the olive oil and whisk very well.
Put the whole mix into an ice cream machine.