Yoghurt ice cream with dill oil
An exciting, fresh ice cream with dill. Do not put the dill in the blender for too long, otherwise it will become hot and discoloured.
Creation by Rick Swinkels, L'Atelier du Champagne, Amsterdam.
Makes 4600g.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Vegetarian
Ingredients
75
g
fresh dill300
ml
olive oil3
l
yoghurt1200
g
white caster sugar30
g
cortina