Olive Oil Ice Cream

Total Time Prep: 15 min. + chilling Process: 20 min. + freezing
Yield 1 quart
Test Kitchen Approved
A darling of fine dining restaurants, olive oil ice cream can easily be made at home in your ice cream maker. This recipe captures the fruity, herbal flavors of olive oil in a rich, sweet and creamy treat.

Ingredients

  • 1-1/2 cups heavy whipping cream
  • 1-1/2 cups whole milk
  • 2/3 cup sugar
  • 1/4 teaspoon kosher salt
  • 4 large egg yolks
  • 2 teaspoons grated lemon zest, optional
  • 1 teaspoon vanilla extract, optional
  • 1/3 cup extra virgin olive oil

Directions

  1. In a large heavy saucepan, combine cream, milk, sugar and salt. Cook over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
  2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
  3. Place bowl in a pan of ice water. Stir occasionally for 2 minutes. Add in lemon zest and extract, if desired. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
  4. Whisk in olive oil until combined. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture. If desired, drizzle ice cream with additional olive oil.

Nutrition Facts

1/2 cup: 353 calories, 29g fat (13g saturated fat), 148mg cholesterol, 96mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 4g protein.

Don't knock it until you try it! Olive oil ice cream is rich, creamy and earthy. —Julie Andrews, Rockford, Michigan
Recipe Creator

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