Olive Oil Ice Cream

Photo: Jennifer Davick; Styling: Linda Hirst

It's a splurge with heavy cream and half-and-half, but oh so worth it.

Yield: Makes 6 cups
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:
Freeze: 25 Minutes
Chill: 2 Hours


Ingredients

  • 1 1/2 cups half-and-half
  • 1 cup sugar
  • 1/4 teaspoon kosher salt
  • 8 egg yolks
  • 3 cups heavy whipping cream
  • 1 cup extra virgin olive oil

Preparation

  1. 1. Combine first 3 ingredients in a 3-quart heavy-bottom saucepan over medium-high heat. Bring to a simmer, stirring constantly until sugar dissolves. Remove from heat.
  2. 2. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place egg yolks in top half of double boiler. Slowly whisk in hot half-and-half mixture. Cook, whisking constantly, 6 minutes or until mixture reaches 160° and thickens enough to coat the back of a spoon.
  3. 3. Remove from heat; strain through a fine wire-mesh sieve to remove any lumps, if necessary. Stir in heavy cream. Whisk in olive oil. Refrigerate until completely cold.
  4. 4. Freeze in an ice-cream maker according to manufacturer's directions.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Olive Oil Ice Cream Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy