Olive Oil Ice Cream
Silky olive oil ice cream brings Mediterranean flair to dessert, combining the richness of extra virgin olive oil in a custard base with lemon zest and flaky sea salt for a bold and balanced treat. It's a perfect make-ahead sweet for summer entertaining or any time you want to impress!
Servings: 12
Equipment
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
- Warm the base. Start by heating the milk and cream to between 170 and 180°F in a saucepan over medium heat. Allow it to simmer gently, but do not let it boil. While the milk-cream mixture warms, combine the egg yolks and sugar in a separate heat-proof bowl. Whisk them together until they are well blended and creamy.
- Temper the eggs. Using a ladle slowly pour half of the hot milk mixture into the egg yolk mixture, whisking continuously. Add the ladles of the egg mixture in a thin, slow stream to prevent the eggs from curddling.
- Cook the custard base. Return the egg mixture to the saucepan with the remaining milk mixture. Cook it over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5 to 7 minutes.
- Strain and refrigerate. Set a fine mesh sieve over a medium bowl and strain the mixture into the bowl. To cool it quickly, place the bowl indice a larger bowl filled with ice and a little water, then transfer it to the refrigerator for at least an hour.
- Add flavorings. Once the mixture is cold, add the olive oil, sea salt, and lemon zest. Mix thoroughly until the salt dissolves and everything is well combined.
- Churn the ice cream. Pour the mixture into your ice cream maker and churn it according to the manufacturer’s instructions.
- Freeze. After churning, transfer the mixture into a sealed container For a scoopable texture, freeze it for at least 4 hours. If you prefer, you can enjoy it immediately as a soft-serve option.
- Serve. Finally, scoop the ice cream into bowls and top it with a pinch of flaky sea salt flakes and a drizzle of olive oil, if you like.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Chill Thoroughly: For optimal results, chill your custard for at least one hour, although you can leave it in the fridge for longer. The colder the custard, the better it churns, resulting in a lighter, airier ice cream.
- Temperature Matters: Do not add the olive oil until the custard base has cooled completely. Through experimentation, I found that adding olive oil to a warm mixture dulls its robust flavor. When added to a pre-cooled base, the olive oil retains its vibrant and aromatic qualities, enhancing the overall taste of the ice cream.
- Keep Whisking: When you first incorporate the olive oil into the ice cream base, it may seem like the ingredients won’t emulsify. This is normal! Continue whisking and the oil will eventually blend into the mixture.
- Storage: Pressing parchment paper directly onto the ice cream before sealing the container to help prevent freezer burn. Ice cream is optimally enjoyed within two weeks. For ideal results, let the ice cream sit at room temperature for a few minutes to soften slightly before serving, making scooping easier.
Nutrition
Calories: 240.2kcal | Carbohydrates: 15g | Protein: 2.8g | Fat: 19.3g | Saturated Fat: 8.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8g | Cholesterol: 102.1mg | Sodium: 313.5mg | Potassium: 81.7mg | Fiber: 0.1g | Sugar: 14.9g | Vitamin A: 573.5IU | Vitamin C: 0.8mg | Calcium: 65.9mg | Iron: 0.2mg
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