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Ice cream with olive oil, Bronte pistachio and balsamic vinegar

  • ½ l milk
  • 175 g olive oil from the Sanoner winery
  • egg yolk from 5 eggs
  • 225 g sugar
  • some salt
  • crushed Bronte pistachios
  • balsamic vinegar pearls

Mix milk, sugar and salt and boil it. Add olive oil and egg yolk and stir in the bain-marie until you have a thick mixture.
Put in the fridge for 12 hours.
Form scoops and cover with crushed pistachios. Add some balsamico vinegar peals.

Armin Mairhofer, Executive Chef at the ADLER BALANCE Spa & Health Resort
Hotel Adler Resort

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