Olive Oil Ice Cream Recipe

By Kimberly Branum

Cooking with olive oil provides many of the same health benefits that eating olives do. So, enjoy olives in the form of olive oil ice cream.

> Kimberly’s tip: Serve with fresh figs or add in some roasted pepitas or pine nuts for a twist.


– 1 3/4 cups whole milk
– ¼ cup heavy cream
– ¼ teaspoon kosher salt
– ½ cup plus 2 tablespoons sugar
– 4 large egg yolks
– ¼ cup extra-virgin olive oil


• Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.
• Whisk egg yolks and 2 tablespoons sugar in a medium bowl until pale, about 2 minutes.
• Gradually whisk ½ cup hot milk mixture into yolks.
• Whisk yolk mixture into remaining milk mixture in saucepan.
• Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, 2–3 minutes.
• Strain into a medium bowl set in a large bowl of ice water; whisk in oil. Let cool, stirring occasionally.
• Process custard in an ice cream maker according to manufacturer’s instructions.
• Transfer ice cream to a container, cover, and freeze until firm, at least 4 hours.