Olive Oil Ice Cream
A creamy ice cream that combines beautifully with the distinct taste of olive oil.
Prep Time10 mins
Cook Time10 mins
Freeze time3 hrs
Total Time3 hrs 20 mins
- 5 egg yolks
- 1 1/2 cups full cream milk
- 1/2 cup thickened cream
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 1/4 cup extra virgin olive oil
Whisk egg yolks in a small bowl until pale then set aside.
Heat milk, cream, sugar, and salt in a medium saucepan on a medium to high heat until simmering then remove from heat.
Slowly pour 1 cup of the milk into the egg yolks all the while whisking at a fast pace.
Whisk the yolks into the saucepan of milk and continue heating on a medium heat until it coats the back of a spoon. This usually takes a few minutes. Do not allow to boil.
Pour the milk through a fine strainer into a bowl and then mix in the olive oil.
Add to an airtight container and freeze for at least 3 hours, preferably overnight.
Add to ice cream machine and churn as per manufacturer's instructions.
Add to an airtight container and freeze for at least 2 hours or until you're happy with the hardness.