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. 2. Whisk egg yolks and sugar until pale and thick, then strain milk mixture, discarding solids, and add to egg yolks, whisking to combine. 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. 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. 5. For candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water. 6. Stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender. 7. Set aside. 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 ½ cup-capacity shallow dishes (see note), pour tzatziki on top to fill, and refrigerate for at least 4 hours or until set. 9. To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar. ---------------------------------------------------------------------------
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