Olive Oil Ice Cream Recipe

Introduction

Olive oil ice cream is a unique and creamy dessert that combines the rich, fruity flavor of extra virgin olive oil with a hint of lemon zest and sea salt. This refreshing treat is perfect for those looking to try something new and sophisticated in the realm of frozen desserts.

Ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 4 egg yolks
• 3/4 cup granulated sugar
• 1/3 cup extra virgin olive oil
• 1 tablespoon lemon zest (from 1 to 2 lemons)
• 1 1/2 teaspoons flaky sea salt

Instructions

1. Step 1: Warm the base. Heat the milk and cream in a saucepan over medium heat until it reaches between 170 and 180°F. Allow it to simmer gently without boiling. Meanwhile, whisk together the egg yolks and sugar in a heat-proof bowl until creamy and well blended.
2. Step 2: Temper the eggs. Slowly pour half of the hot milk mixture into the egg yolk mixture in a thin stream, whisking continuously to prevent curdling.
3. Step 3: Cook the custard base. Return the combined mixture to the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5 to 7 minutes.
4. Step 4: Strain and refrigerate. Strain the custard through a fine mesh sieve into a bowl. Cool it quickly by placing the bowl in an ice bath, then refrigerate for at least one hour.
5. Step 5: Add flavorings. Once cold, stir in the olive oil, sea salt, and lemon zest until the salt dissolves and the mixture is well combined.
6. Step 6: Churn the ice cream. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Step 7: Freeze. Transfer the churned ice cream to a sealed container and freeze for at least 4 hours for a firm texture. You can also enjoy it immediately as a soft-serve.
8. Step 8: Serve. Scoop the ice cream into bowls and optionally top with a pinch of flaky sea salt and a drizzle of olive oil for extra flavor.

Tips & Variations

• Use a high-quality extra virgin olive oil to enhance the flavor and aroma of the ice cream.
• For a brighter citrus note, substitute lemon zest with orange or grapefruit zest.
• If you prefer a dairy-free version, try substituting whole milk and cream with coconut milk, but note this will change the texture.
• Adding a splash of vanilla extract can introduce a warm undertone that complements the olive oil.

Storage

Store the ice cream in an airtight container in the freezer for up to one week for best flavor and texture. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping. Homemade olive oil ice cream is best enjoyed within a few days, as the fresh flavors are most vibrant then.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Does the olive oil make the ice cream greasy?

No, when balanced with the right amount of dairy and sugar, the olive oil adds a smooth, rich texture without making the ice cream greasy. It creates a silky mouthfeel and distinctive flavor.

Can I make this recipe without an ice cream maker?

Yes, you can freeze the mixture in a shallow container and stir it every 30 minutes to break up ice crystals until smooth and creamy, but using an ice cream maker will yield a better, creamier texture.

Olive Oil Ice Cream Recipe

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4.6 from 96 reviews

This Olive Oil Ice Cream recipe offers a unique and luxurious twist on traditional ice cream, blending creamy custard with the rich, fruity flavors of extra virgin olive oil, bright lemon zest, and a touch of flaky sea salt. It balances sweetness with a hint of savory, creating a smooth, velvety dessert perfect for adventurous food lovers.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 4 egg yolks
• 3/4 cup granulated sugar

Flavorings

• 1/3 cup extra virgin olive oil
• 1 tablespoon lemon zest (from 1 to 2 lemons)
• 1 1/2 teaspoons flaky sea salt

Instructions

1. Warm the base: Heat the whole milk and heavy cream in a saucepan over medium heat until the temperature reaches between 170 and 180°F, allowing it to simmer gently without boiling. Meanwhile, whisk together the egg yolks and granulated sugar in a heat-proof bowl until creamy and well blended.
2. Temper the eggs: Slowly pour half of the hot milk mixture into the egg yolks while whisking continuously to prevent curdling. Add the tempered egg mixture back into the saucepan with the remaining milk mixture in a thin, slow stream.
3. Cook the custard base: Over medium heat, stir the mixture constantly for about 5 to 7 minutes, until it thickens enough to coat the back of a spoon, forming a smooth custard base.
4. Strain and refrigerate: Pour the custard through a fine mesh sieve into a bowl to remove any lumps. Place the bowl inside a larger ice bath to cool quickly, then refrigerate for at least one hour until fully chilled.
5. Add flavorings: Once cold, stir in the extra virgin olive oil, flaky sea salt, and lemon zest thoroughly until the salt dissolves and the mixture is uniform in flavor.
6. Churn the ice cream: Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Freeze: Move the churned ice cream to a sealed container and freeze for at least 4 hours for scoopable texture. Alternatively, serve immediately for a creamy soft-serve experience.
8. Serve: Scoop the ice cream into bowls and optionally garnish with additional flaky sea salt and a drizzle of olive oil for added flavor and presentation.

Notes

• Use high-quality extra virgin olive oil for the best flavor impact.
• Do not boil the milk and cream mixture; gentle simmering is key.
• Tempering the eggs carefully prevents scrambling and ensures a smooth custard.
• Straining the custard helps achieve a silky texture in the final ice cream.
• Chilling the custard base thoroughly before churning improves texture and flavor development.
• Adjust the amount of sea salt to your taste preference for a perfect balance between sweet and savory.
• This ice cream pairs well with fresh fruit or a drizzle of balsamic vinegar for an extra gourmet touch.

Keywords: olive oil ice cream, lemon zest ice cream, savory ice cream, custard ice cream, creamy dessert, gourmet ice cream