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Olive Oil Ice Cream with Fleur de Sel
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Olive Oil Ice Cream with Fleur de Sel

Rich and creamy homemade ice cream made with, yes, extra virgin olive oil (E.V.O.O. I.C. if you will). The bright, fruity, and nutty flavors of olive oil translate surprisingly well in a sweet application like this one. You have to taste it to believe it!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
5 hrs
Total Time
6 hrs
Course: Dessert
Cuisine: Italian, American

Ingredients

  • 1 ½ cups heavy cream divided
  • 1 ½ cups milk whole
  • ⅔ cup granulated sugar
  • ½ teaspoon sea salt fleur de sel or fine
  • 4 egg large yolks
  • 1 lemon peel about the size of a quarter, piece
  • ¼ cup olive oil good quality, extra virgin

Instructions

    Cup of Yum
  1. Combine milk and remaining heavy cream (3/4 cup) in a saucepan. Add sugar and salt and cook, stirring occasionally, until it starts to steam and barely bubble around the edges (do not let it fully boil).
  2. In a medium bowl, whisk together egg yolks until smooth.
  3. Slowly whisk some of the hot cream mixture into the egg yolks, drizzling in 1/3 cup or so at a time, until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.
  4. Pour yolk mixture back into the saucepan and return to medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 175ºF. Do not allow it to boil. Remove from heat, and pour mixture through a fine mesh sieve into a bowl, discarding any solids. Add remaining 3/4 cup cream and lemon peel. Let cool slightly (you can also use an ice bath to expedite this process), then cover with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture to prevent a skin from forming on top. Refrigerate until completely cool, at least 3 hours or overnight if possible.
  5. Once fully chilled and just prior to churning, remove lemon peel and discard. Slowly drizzle olive oil into chilled cream mixture, whisking vigorously until fully incorporated.
  6. Churn in an ice cream machine according to manufacturer’s instructions. When it is the consistency of soft serve, transfer to a freezer-safe container. Press a layer of parchment paper on the top of the container to prevent freezer burn, then cover and freeze at least 2 hours or overnight until firm.