June 1st is National Olive Day is the perfect excuse to try making something new, like this Olive Oil Ice Cream.
It sounds weird.
But the flavor will surprise you.
You might be wondering, Does this really taste good?
The answer is yes.
The olive oil adds an incredible creaminess to the ice cream, making it extra easy to scoop and delicious on the tongue.
You’ll want to use the best quality olive oil you can afford because it will make an incredible difference in the final flavor.
This year, family-owned and operated Bel Lavoro Olive Orchards, home to Cut1886 Extra Virgin Olive Oil and Steep Echo Tea, is marking National Olive Day by sharing some of their favorite olive oil ice cream recipe that showcases one of the world’s oldest (and healthy) fruits.
This might be the best olive oil ice cream, created by Bel Lavoro owner, Kim Branum, developed using Cut1886 Extra Virgin Olive Oil, a medium-bodied olive oil with a mix of herb and nut flavors and a touch of spice.
The oil is perfectly balanced, crafted from a small batch, and in limited quantities.
It pairs deliciously with spice cake.
Try sprinkling the ice cream with flaky sea salt or drizzle olive oil over the top for more flavor and goodness in this homemade olive oil ice cream.
You can also tout “healthy” because olive oil provides many of the same health benefits that are eating olives do, including the introduction of healthy fats.
Bel Lavoro Olive Oil Ice Cream
1 3/4 cups whole milk
¼ cup heavy cream
¼ teaspoon kosher salt
½ cup plus 2 Tbsp. sugar
4 large egg yolks
¼ cup extra-virgin olive oil
Special Equipment – An ice cream maker
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 Tbsp. Sugar in a medium bowl until pale, about 2 minutes.
Gradually whisk ½ cup of hot milk mixture into yolks.
Whisk the yolk mixture into the remaining milk mixture in a saucepan.
Cook over medium heat, constantly stirring, 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 the 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.
Ice cream can be made 1 week ahead. Keep frozen.
- 1 3/4 cups whole milk
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- ½ cup plus 2 Tbsp. 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 Tbsp. 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.
with fresh figs or add in some roasted pepitas or pine nuts for a twist.
Notes: Ice cream can be made 1 week ahead. Keep
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 173mgSodium: 170mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 7g
The Nutritional Information may not be accurate.