Olive Oil Sea Salt Ice Cream
Rich custard base swirled with fruity olive oil and finished with flaky sea salt.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy, Eggs
This churned ice cream pairs a silky egg custard with the peppery depth of extra virgin olive oil, balanced by a scatter of flaky sea salt in every bite. The result is a dense, slow-melting scoop with a savory-sweet edge that works well after dinner or alongside a simple fruit tart. Chilling the base overnight produces a smoother texture once churned.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1/2 teaspoon fine sea salt
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt, for finishing
Method
-
In a 6-quart saucepan, warm the heavy cream, whole milk, and half the sugar over medium heat until steaming, stirring occasionally to dissolve the sugar.
-
In a medium bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
-
Slowly ladle about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
-
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
-
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of a spoon, 7 to 9 minutes. Do not let it boil.
-
Remove from heat and stir in the fine sea salt and vanilla extract.
-
Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
-
Whisk the olive oil into the strained custard in a slow, steady stream until fully emulsified and glossy.
-
Press plastic wrap directly onto the surface of the custard and refrigerate until completely cold, at least 6 hours or overnight.
-
Churn the chilled base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.
-
Transfer the churned ice cream to a freezer-safe container, sprinkling the flaky sea salt between layers as you pack it in.
-
Cover and freeze until firm, at least 4 hours, before scooping.
Rate this recipe
Olive Oil Sea Salt Ice Cream
This churned ice cream pairs a silky egg custard with the peppery depth of extra virgin olive oil, balanced by a scatter of flaky sea salt in every bite. The result is a dense, slow-melting scoop with a savory-sweet edge that works well after dinner or alongside a simple fruit tart. Chilling the base overnight produces a smoother texture once churned.
13 hr 8 servings 342 cal
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1/2 teaspoon fine sea salt
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt, for finishing
Method
- 1
In a 6-quart saucepan, warm the heavy cream, whole milk, and half the sugar over medium heat until steaming, stirring occasionally to dissolve the sugar.
- 2
In a medium bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
- 3
Slowly ladle about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
- 4
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
- 5
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of a spoon, 7 to 9 minutes. Do not let it boil.
- 6
Remove from heat and stir in the fine sea salt and vanilla extract.
- 7
Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
- 8
Whisk the olive oil into the strained custard in a slow, steady stream until fully emulsified and glossy.
- 9
Press plastic wrap directly onto the surface of the custard and refrigerate until completely cold, at least 6 hours or overnight.
- 10
Churn the chilled base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.
- 11
Transfer the churned ice cream to a freezer-safe container, sprinkling the flaky sea salt between layers as you pack it in.
- 12
Cover and freeze until firm, at least 4 hours, before scooping.