Olive Oil Glace with Mango Sauce

1. break the chocolate into pieces. Boil with milk and salt.

Remove the frying pan from the stove. Stir egg yolks with sugar. Add hot milk in portions. Pour everything back into the frying pan. Stir until the mixture bubbles up. Strain the mixture on the spot into a suitable bowl. Place this in an ice water bath. Cool the quantity. Mix in olive oil and juice of one lemon. Freeze for at least 2 hours, stirring occasionally.

For the sauce, remove the skin from the mango, cut away the flesh along the stone and crush, stir in the juice of one lemon and powdered sugar.

To serve, arrange the ice cream in glasses and add a small amount of fruit sauce.

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