Olive Oil Ice Cream Recipe

By Kimberly Branum

– 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.

Serve with fresh figs or add in some roasted pepitas or pine nuts for a twist.