Extra Virgin Olive Oil Ice Cream

Servings: 4-6 people

Olive oil and ice cream? Yes, you can do that! This ice cream recipe uses fruity single varietal arbequina extra virgin olive oil from Spain, which lends its characteristic flavor notes of almond and green apple. Serve with a touch of crunchy sea salt, chopped salted marcona almonds, or a drizzle of caramel. 

Cook Time: 15 minutes

Ingredients

• 1 cup whole milk

• 1 cup heavy cream

• 1/2 teaspoon Matiz Sea Salt

• 1/2 cup sugar

• 5 large egg yolks

• 1/2 cup Spanish Olive Oil arbequina oil

---

Instructions

Step 1
Prep ice cream maker and freeze bowl or base overnight.

Step 2
In a medium saucepan over medium-low heat, combine milk, cream, and salt. Whisk and heat for 4-5 minutes, continuing to whisk until hot (not boiling). Whisk continuously to ensure the milk does not burn. Set aside.

Step 3
In a large bowl whisk together sugar and egg yolks until fluffy. While whisking, pour olive oil in a thin stream until blended. Pour mix into a container, cover, and refrigerate until cool (a few hours).

Step 4
Pour mixture into ice cream maker according to manufacturer’s instructions. Churn until lightly frozen. Pour into a flat bottomed container and freeze until ready to serve.

---