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1
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat, then remove from heat and stand for 1 hour.
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2
Whisk egg yolks and sugar until pale and thick, then strain milk mixture, discarding solids, and add to egg yolks, whisking to combine.
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3
Return mixture to a clean saucepan and stir over low-medium heat for 3-4 minutes or until mixture thickens enough to coat the back of a spoon, then cool and stir in olive oil.
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4
Whisk remaining cream to soft peaks and fold through egg yolk mixture. Churn mixture in an ice-cream machine according to manufacturer's instructions. Makes about 1 litre.
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5
For candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water.
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6
Stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender.
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7
Set aside.
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8
For tzatziki, whisk yogurt, passion fruit and icing sugar until combined. Transfer to a saucepan and stir over medium heat to warm through. Squeeze excess water from gelatin, add to mixture and stir until dissolved. Strain fennel from syrup and divide among six 1/2 cup-capacity shallow dishes (see note), pour tzatziki on top to fill, and refrigerate for at least 4 hours or until set.
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9
To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.
