Ingredients

200 g of Sugar

100 g Trimoline

10 Pieces of Egg Yolks

100 g Olive oil

1 liter of milk

Steps

1. Emulsify the yolks, sugar and trimoline.
2. Add the olive oil and milk, and then mix with the blender until the curd is creamy.
3. Leave in the freezer up to your point.

Trimoline is the commercial name of "invert sugar", a mixture of glucose and fructose that exists in honey but is industrially obtained from sucrose (common sugar) by hydrolysis.

It has a sweetening power slightly superior to sucrose and since it prevents its crystallization it is a product widely used in confectionery.

It can be found in specialized stores and herbalists.