‘Fruity’ Olive Oil Ice Cream

Yields approx 1-1/2 quarts

3 Cups whole milk
1 Cup heavy cream
6 large egg yolks
9 oz granulated sugar
1/2 Cup Extra Virgin Olive Oil – We love using the Eureka Lemon, Persian Lime, Blood Orange or Basil Olive Oils!


Combine the milk and heavy cream in a 3-quart saucepan and warm on the stove over medium heat. Heat the dairy mixture just to a simmer, stirring occasionally, before removing from heat.

Meanwhile, use a medium mixing bowl to whisk the egg yolks, at high speed, until they lighten in color. Add the sugar, a little at a time, continuing to whisk to combine.  Next, add the olive oil and whisk thoroughly.

Temper the warmed cream mixture into the egg mixture: whisk approximately 1 Tbsp of the cream/milk mix at a time into the egg/sugar mix, until you’ve mixed in approx a third of the cream. Add the remainder of the cream to the eggs, stirring until just combined. Transfer the mixture back to the saucepan, and warm again over medium-low heat.

Continue to cook ice cream mixture, stirring frequently, until the mixture reaches 175°F, approximately 5 – 7 min. Mixture will thicken slightly.  Remove from heat, and use a a fine mesh sieve to strain the heated mixture into a container. Chill in the refrigerator, uncovered, for about an hour (or until it is cool enough not to form condensation on the underside of a lid). Cover container and store for an additional 4 hours, up to overnight, allowing the temperature to cool to 40° or colder (without beginning to freeze).

When you’re ready to freeze the ice cream, pour the batter into the freezing cylinder of an ice cream maker. Process according to the manufacturer’s directions, (our Cuisinart 1-1/2 quart ice cream maker takes approximately 25 min to achieve “soft-serve” status).

Serve right away, if you’re going for a soft-serve texture, or transfer semi-frozen ice cream to a sealable freezer container, and freeze for another 3 to 4 hours to allow ice cream to firm up.

Make ahead: If you make ice cream a day or two in advance, and will be storing the finished batch of ice cream for longer than 4 hours, take time to remove from the freezer 15 or 20 minutes before serving. This will allow the dense, creamy ice cream to soften enough to be more easily scooped.

Adapted from Alton Brown