Olive Oil Ice Cream
A creamy and smooth ice cream made with extra virgin olive oil, lemon zest, and a hint of salt.
Equipment
- Saucepan
- Ice Cream Maker
- Mixing Bowl
- Fine Sieve
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/3 cup extra virgin olive oil
- 1 tbsp lemon zest (from 1–2 lemons)
- 1 1/2 tsp flaky sea salt
Instructions
- In a saucepan, warm the milk and cream over medium heat until hot but not boiling.
- In a separate bowl, whisk together the egg yolks and sugar until smooth and pale.
- Slowly temper the eggs by adding a small amount of the hot milk mixture while whisking constantly.
- Gradually add the rest of the milk mixture, whisking continuously.
- Return the mixture to the saucepan and cook gently, stirring constantly, until it thickens enough to coat the back of a spoon.
- Strain the custard through a fine sieve into a bowl to remove any solids.
- Place the bowl in a larger bowl filled with ice to cool quickly, then refrigerate for at least one hour.
- Once chilled, stir in the olive oil, lemon zest, and flaky sea salt until smooth.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a sealed container and freeze for at least four hours for a scoopable texture.
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Notes
Store in an airtight container in the freezer for up to two weeks. Press parchment paper directly onto the surface to prevent freezer burn.