Olive Oil Ice Cream
// Introduction
Olive oil ice cream sounds like a provocation. It isn't. It's one of the most elegant things you can make with a bottle of good olive oil — pale, golden, and carrying that unmistakable grassy, peppery finish in every spoonful. The key is using olive oil you'd actually want to drink. A bland supermarket oil will give you bland ice cream. Use something with character, and the result will surprise you every time.
// Ingredients
// Method
- 01
Warm the milk and cream in a saucepan over medium heat until it just begins to steam. Do not let it boil.
- 02
In a bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
- 03
Slowly pour the warm milk mixture into the egg yolks while whisking constantly — this tempers the eggs so they don't scramble.
- 04
Return the mixture to the saucepan over low heat. Stir continuously with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon — about 8–10 minutes. Do not let it boil.
- 05
Remove from heat and let the custard cool slightly for 5 minutes. Then slowly whisk in the olive oil in a thin, steady stream until fully incorporated and the custard is smooth and glossy.
- 06
Strain the custard through a fine sieve into a clean bowl. Cover with cling film pressed directly onto the surface to prevent a skin forming. Refrigerate for at least 2 hours, or overnight.
- 07
Churn the cold custard in an ice cream machine according to the manufacturer's instructions — usually 20–25 minutes — until thick and creamy.
- 08
Transfer to a freezer-safe container and freeze for at least 2 hours until firm.
- 09
To serve, scoop into chilled bowls. Finish with a drizzle of your best olive oil, a pinch of flaky sea salt, and fresh thyme if you have it. The salt and oil on top are not optional — they are the point.
Ready to cook?
Get the olive oil that makes the difference.