Serves 6-8

If you’ve never tried olive oil ice-cream, you’ll be surprised by how smooth and creamy it tastes. It’s a perfect opportunity for you to put some of your expensive olive oil to good use, just be sure to use a mild one that’s not bitter.

For the ice cream: (makes 700ml)

250ml whole milk
250ml double cream
1-2 vanilla pods
150g caster sugar
5 large egg yolks
150ml top-quality mild olive oil

For the honeycomb:

75g clear honey
140g liquid glucose
400g caster sugar
75ml water
20g bicarbonate of soda

1 Pour the milk and double cream into a medium saucepan. Split the vanilla pod in half and scrape out the seeds. Add the seeds and pod, then heat gently to just below boiling. Meanwhile, beat the sugar and egg yolks together until pale and frothy.

2 Gradually pour the hot milk and cream on to the egg mixture while whisking continuously. Pour the mixture into a clean pan and cook over a very low heat, stirring all the time with a wooden spoon. Once the mixture thickens slightly and coats the back of the spoon, remove it from the heat. Pass the custard through a fine sieve into a bowl, then whisk in the olive oil. Cool completely, then churn in an ice-cream maker until firm.

3 Line a large, shallow baking tray with baking parchment. Warm the honey and liquid glucose in their containers in a pan of hot water (this will make them easier to measure). Once they’ve warmed up, weigh directly into a deep, heavy-based saucepan.

4 Add the sugar and water to the pan and warm over a low heat, stirring occasionally until the sugar has dissolved. Increase the heat to medium and cook to a light, golden caramel. It should measure 150C on a sugar thermometer.

5 As soon as it gets to this temperature, turn off the heat and add the bicarbonate of soda. The mixture will start bubbling and foaming. When it almost reaches the top of the pan, pour it on to the prepared baking tray. Leave it to level out and cool until firm and crisp. Crush or break the honeycomb into pieces and sprinkle them over scoops of the ice-cream to serve.

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