Olive Oil Ice Cream
This Olive Oil Ice Cream recipe combines the smooth, creamy texture of traditional ice cream with the rich, fruity flavor of extra virgin olive oil. The result is a sophisticated, indulgent dessert with subtle savory undertones. The recipe is made from simple ingredients like whole milk, heavy cream, egg yolks, and of course, high-quality olive oil. It’s the perfect balance of sweet and savory and can be enhanced with flavor variations like citrus zest, sea salt, or toasted nuts. This ice cream is an elegant treat for any occasion.
Equipment
- 1 medium saucepan
- 1 large mixing bowl
- (1) Whisk
- 1 Fine-Mesh Strainer
- 1 spatula or wooden spoon
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- ½ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon citrus zest lemon or orange, a pinch of sea salt
Instructions
Prepare the Custard:
- In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat the mixture over medium heat, stirring constantly until the sugar is dissolved and the mixture is warm (but not boiling).
Whisk the Egg Yolks:
- In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture to the egg yolks while whisking constantly (this is called tempering). This step helps prevent the eggs from curdling.
Combine the Mixtures:
- Slowly pour the tempered egg yolks back into the saucepan with the warm milk and cream mixture. Stir constantly with a spatula or wooden spoon. Continue cooking over medium heat until the custard thickens slightly and coats the back of the spoon. Be sure not to let it boil.
Add Olive Oil and Flavorings:
- Remove the saucepan from the heat and stir in the olive oil and vanilla extract. If desired, add citrus zest for a fresh flavor, and a pinch of sea salt for a savory twist.
Chill the Custard:
- Pour the custard through a fine mesh strainer into a clean bowl to remove any solid bits. Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard. Refrigerate for at least 4 hours, or overnight, until well chilled.
Churn the Ice Cream:
- Once the custard is fully chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
Freeze the Ice Cream:
- After churning, transfer the ice cream to a freezer-safe container and smooth the top. Cover with plastic wrap or a tight-fitting lid and freeze for at least 4-6 hours, or until the ice cream is firm.
Serve and Enjoy:
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften. Scoop and enjoy!
Notes
- Olive Oil Selection: Choose a mild, high-quality extra virgin olive oil for the best flavor. A fruity or buttery olive oil will work best and create a balanced, rich taste without being too overpowering.
- Texture Tip: If you don’t have an ice cream maker, you can freeze the mixture in a container and stir it every 30-45 minutes for the first 2-3 hours to break up ice crystals. This method won’t give you the same smooth texture as churning, but it still works well.
- Flavor Enhancements: Feel free to experiment with different flavorings. A few tablespoons of honey or a swirl of caramel will add a sweet touch, or toasted pistachios can add texture and nutty flavor.
- Storage: Store the olive oil ice cream in an airtight container in the freezer for up to 2 weeks. Let it soften slightly at room temperature before serving.