.
Celebrating the launch of our very own Cubitt House Extra Extra Virgin Olive Oil we have Ben Tish’s recipe for Olive Oil ice cream using only the best, our Olive Oil. Pop in and grab a bottle and try for yourself!
250ml whole milk
250ml double cream 6 free-range organic large egg yolks
180g caster sugar
55ml Cubitt House extra virgin olive oil, plus extra to serve
1 tsp Maldon salt, plus extra to serve
Gently warm the milk and cream in a saucepan without letting it boil; it should be 85°C when tested with a thermometer.
Meanwhile, whisk the egg yolks and sugar in a large mixing bowl to a thick white paste.
Gradually pour the cream mixture over the egg yolks in a steady stream, whisking
continuously. Pour the mixture back into the pan and heat to 78°C – again a thermometer
is essential here. Don’t stop mixing until the custard is cooked.
Pass the custard through a fine sieve and allow to cool.
Combine the ice cream base with the olive oil and salt, then churn in your ice-cream
machine.
Serve with ripe peaches or apricots
Meet the makers behind Neal`s Yard Dairy.
For over 40 years, our friends at Neal`s Yard Dairy have been championing British and Irish farmhouse cheese, working hand in hand with artisan producers to bring remarkable cheeses to the table.
Their dedication to craftsmanship and provenance reflects the same values we look for in every ingredient we serve.
Read the full story via the link in bio.
A peaceful urban conservatory in the heart of Notting Hill, where leafy surroundings, seasonal cooking and warm hospitality come together.
A proper pint never goes out of style.
Join us this International Beer Day for fresh pints, seasonal food and a warm welcome that`s always on tap.
There are few things more British than settling in with a Pie & Mash and a pint. We wouldn`t have it any other way.
