Extra Virgin Olive Oil Ice Cream

Extra Virgin Olive Oil Ice Cream

Olive oil and ice cream? Yes, you can do that. This ice cream recipe uses our delicious early harvest organic extra virgin olive oil from Spain, which intensifies and complements the flavor of the ice cream. We recommend simply buying a good quality vanilla ice cream but if you are the ambitious type - try the homemade ice cream recipe below. 

ALTERNATIVELY - CHECK OUT OUR OLIVE OIL GROVE SIMPLE HACK! We buy good quality vanilla ice cream, we mix in about 1/2 cup of OLIVE OIL GROVE early harvest organic extra virgin olive oil with the ice cream and sprinkle with good quality freshly ground sea salt. Easy and impressive. 

Surprisingly Our FIG BALSAMIC is delicious mixed in with vanilla ice cream as well! You won't believe it until you try it. Let us know what you think!

Ingredients

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 teaspoon good quality Sea Salt
• 1/2 cup sugar
• 5 large egg yolks
• 1/2 cup OLIVE OIL GROVE early harvest organic extra virgin olive oil

Instructions

1. Prep ice cream maker and freeze bowl or base overnight.

   
   
2. In a medium sauce pan over medium-low heat, combine milk, cream, and salt. Whisk and heat for 4-5 minutes, continuing to whisk until hot (not boiling). Whisk continuously to ensure the milk does not burn. Set aside.

   
   
3. In a large bowl whisk together sugar and egg yolks until fluffy. While whisking, pour olive oil in a thin stream, until blended. Pour mix into a container, cover and refrigerate until cool (a few hours).

   
   
4. Pour mix into ice cream maker according to manufacturers instructions. Churn until lightly frozen. Pour into a flat bottomed container and freeze until ready to serve.

Source: Culinary Collective