Olive Oil Ice Cream
Olive Oil Ice Cream is a creamy custard-based dessert made with whole milk, egg yolks, and fruity extra virgin olive oil for a silky Italian-inspired treat.
Equipment
- Medium saucepan
- mixing bowls
- whisk
- Fine mesh strainer
- Ice cream maker
Ingredients
- 1 1/3 cups whole milk
- 1/2 cup sugar
- 1/8 tsp kosher salt
- 1 cup heavy cream
- 6 large egg yolks
- 1/3 cup fruity extra virgin olive oil
Instructions
- Combine the milk, sugar, and salt in a medium saucepan and warm over medium heat until steaming. Do not boil.
- Pour the heavy cream into a large bowl and set a strainer over the top.
- In a separate bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper.
- Return the egg mixture to the saucepan and cook over medium heat, stirring constantly, until thick enough to coat a spatula.
- Pour the custard through the strainer into the heavy cream.
- Whisk to combine, then add the olive oil and whisk vigorously until fully incorporated.
- Cool the mixture over an ice bath, stirring occasionally.
- Pour into an ice cream maker and churn according to the manufacturer's instructions.
- Serve immediately for soft-serve texture or transfer to an airtight container and freeze until firm.
Notes
Use high-quality fruity extra virgin olive oil for best flavor.
Do not boil the milk to prevent curdling.
Straining ensures a smooth and silky texture.
Serve with flaky sea salt, honey drizzle, or fresh berries.
Do not boil the milk to prevent curdling.
Straining ensures a smooth and silky texture.
Serve with flaky sea salt, honey drizzle, or fresh berries.
Nutrition
Calories: 396kcalCarbohydrates: 21gProtein: 6gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 246mgSodium: 89mgPotassium: 180mgSugar: 21gVitamin A: 820IUCalcium: 120mgIron: 1mg