Clover Olive Pride Ice Cream with Berry compote 

 INGREDIENTS

ICE CREAM BASE
·1 can sweetened condensed milk
·2 teaspoons vanilla extract/essence
·1/2 cup Clover Olive Pride  Extra Virgin Olive Oil
·2 cups cream
 

BERRY COMPOTE

• ½ cup blackberries/blueberries
• ¼ cup light brown sugar
• 3 tbsp water
• Pinch of salt

CRUMBLE BASE

• 150g flour
• 100g butter (chilled)
• 85g brown sugar

 
INSTRUCTION
Compote

• On medium heat, add water, blackberries and sugar in a saucepan and cook down until reduced and thickened. Set aside and cool then refrigerate.

Crumble

• In your fingers, crumb the flour, butter and sugar together to resemble crumbs. Bake the crumble in the oven at 180 ͦC until golden brown. If not completely crumby after baking, then use a fork to crumble further and set aside to cool

Ice cream base

• Combine sweetened condensed milk, vanilla extract, and olive oil in a large mixing bowl.
• Whip the heavy cream until stiff peaks form.  Stir in 1/3 of the whipped cream into the milk mixture.  Carefully but thoroughly fold in remaining whipped cream, being careful not to deflate the mixture as you combine. Set overnight. Serve with crmble and berry compote. Drizzle with more Clover Olive Pride EVOO.