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Olive oil ice cream
- Nadine Brown
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Serves 8
Easy
Prep: 30 mins - 30 mins
Cook: 15 mins - 15 mins
plus churning and cooling
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Ice cream, grown-up style. Extra-virgin olive oil lends a peppery, herbal flavour to this dinner party dessert, finished with dark chocolate and an extra drizzle of oil
Gluten free
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Try our olive oil ice cream recipe, then experiment with chocolate gelato, vanilla ice cream and more ice cream recipes. For more unique ice creams, check out our trend spotlight on unusual ice cream flavours.
Olive oil ice cream recipe
Ingredients
Nutrition
-
500ml milk
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250ml double cream
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150g golden caster sugar
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1 tsp vanilla bean paste
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4 egg yolks
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60ml good-quality extra-virgin olive oil
plus extra for drizzling
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45g dark chocolate (60-75% cocoa)
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1 scant tbsp coconut oil
Nutrition: per serving
- kcal414
- fat32.9g
- saturates16.2g
- carbs24.8g
- sugars24.4g
- fibre0.5g
- protein4.4g
- salt0.2g
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Method
-
step 1
Put the milk and cream in a heavy-based pan along with half the sugar, the vanilla bean paste and a large pinch of sea salt. Bring the mixture to a gentle simmer over a low heat, stirring often, until almost boiling. Take off the heat, cover and set aside for 30 mins to infuse.
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step 2
Put the egg yolks in a bowl with the rest of the sugar and beat with an electric hand beater for 2 mins until the mixture is paler and has thickened. Rewarm the cream mixture and then whisk a few tbsp into the egg yolks to loosen. Scrape the yolks into the pan and cook over a very low heat, stirring all the time, for 8-10 mins or until the custard is thick enough to lightly coat the back of a wooden spoon or spatula. You don’t want it to boil as it will curdle, so keep a close eye.
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step 3
Pour the custard into a heatproof bowl and stir in the oil. Sit it in a bigger bowl filled halfway with ice or iced water – be careful not to overfill as you don’t want any water getting into the custard. Stir until cool and to stop a skin forming, then chill for 2 hrs.
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step 4
When ready to churn, freeze the custard in an ice cream maker following the manufacturer’s instructions. Meanwhile, melt the chocolate in the microwave in 15-second bursts, stirring occasionally. Add the coconut oil and stir until melted. Transfer to a piping bag and snip a very small hole at the end. During the final few minutes of the ice cream’s churning time, drizzle the chocolate into the machine in a thin stream. For a firmer ice cream, transfer to a freezable container and freeze for another hour or two. Serve with an extra drizzle of olive oil and a pinch of flaky sea salt.
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Authors
Nadine Brown
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