Olive Oil Ice Cream
Yields about 3 ½ cups


1 ¾ 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


Ice cream maker


  1. Bring milk, cream, salt and ½ cup sugar just to simmer in a medium saucepan, stirring to dissolve sugar, remove from heat.
  2. Wisk egg yolks and 2 tbsp. sugar in a medium bowl until pale, about 2 minutes.
  3. Gradually whisk ½ cup hot milk mixture in saucepan.
  4. Cook over medium heat, stirring constantly, until thick enough to coat the pack of a wooden spoon, 2-3 minutes.
  5. Strain custard through a fine-mesh sieve into a medium bowl set in a large bowl of ice water; whisk in oil.
  6. Let cool, stirring occasionally.
  7. Process custard in an ice cream maker.
  8. Transfer ice cream to an airtight container, cover, and freeze until firm, at least 4 hours.

Plan it out: ice cream can be made one week ahead. Keep frozen.


Recipe Provided by UAA Culinary Arts

Taken from: Bon Appétit
Recipe by Larry McGuire



Manon Grimault is a student from France who fell in love with Alaska. Her passions are photography, video, and graphic design. Manon’s dream job would be to work as a director or producer for a fun talk show such as The Tonight Show or The Daily Show.

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