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Olive Oil Ice Cream

This fruitful, healthful oil adds a unique flavor to frozen treats.
Course: Dessert
Keyword: gluten-free, ice cream, Italian, italy, olive oil, vegetarian
Servings: 4
Calories: 422kcal
Author: Jennifer Che

Ingredients

  • 1/3 cup sugar
  • 1/3 cup heavy cream
  • 1 cup half-and-half
  • 4 egg yolks, beaten
  • 1/3 cup extra-virgin olive oil*
  • Sea salt, optional garnish
  • Ice cream maker

Instructions

  • Dissolve sugar, heavy cream and half-and-half in a pot over medium heat; stir until sugar has melted. Add egg yolks in a slow but steady stream, stirring with a whisk until yolks are incorporated.
  • Continue heating and stirring over medium heat until mixture thickens slightly and coats the back of a wooden spoon, 8–10 minutes. Optionally filter mixture through a sieve to remove any small egg yolk solids.
  • Add olive oil; stir to combine. Cool mixture overnight.

  • Before putting into ice cream maker, if mixture has separated from oil, stir to remix. Pour mixture into ice cream maker, and follow manufacturer’s instructions. Serve scoops with a dash of sea salt.

Notes

Recipe courtesy of Jennifer Che, tinyurbankitchen.com.

Nutrition

Calories: 422kcal | Carbohydrates: 21g | Protein: 5g | Fat: 36g | Sodium: 41mg | Sugar: 20g