This creamy, smooth ice cream is rich with extra virgin olive oil and intense from the toffee flavour of the muscovado sugar, and is itself inspired by a genius recipe (Caroline J Beck's Meyer Lemon Olive Oil Custard). It really is close in texture to a dairy-based ice cream - especially considering it doesn't need to be churned in an ice cream maker - and good quality ingredients will shine with flavour. —Emily
In a large bowl and using an electric whisk, beat together the eggs, egg yolk and sugar until pale and thoroughly aerated. The mixture should be thickened and much more voluminous than when you started - take your time here as this air is what keeps the ice cream from freezing solid and dense.
Beat in the vanilla and salt.
Still beating, very slowly drizzle in the olive oil a little at a time until it's all incorporated.
Set the bowl over a pan of just-boiling water and gently heat through, moving the mixture around every so often using a folding motion. You want to keep it moving just enough to ensure it heats evenly, whilst being careful not to deflate it. Pour into a freezer safe container and set aside to cool.
For the chocolate fudge swirl, mix the cocoa powder, honey, vanilla and amaretto (if using) in a small bowl until smooth. The consistency should be somewhere between a liquid and a paste.
Once cooled, put the ice cream into the freezer. When it is just setting (perhaps an hour in, depending on your freezer), take it out and loosely swirl the chocolate mixture in, taking care not to over-mix. Return it to the freezer to freeze completely.