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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/olive-oil-ice-cream-recipe/