Olive Oil Vanilla Bean Ice Cream
This rich and creamy olive oil ice cream is a sweet-meets-savory treat, finished with a pinch of flaky salt for the perfect bite
Olive Oil Vanilla Bean Ice Cream
Ingredients
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
5 large egg yolks
½ cup high-quality extra virgin olive oil
1 tsp vanilla extract
½ tsp fine sea salt
Flaky salt (like Maldon), for serving
Instructions
In a medium saucepan, combine milk, cream, and half of the sugar. Heat over medium until steaming but not boiling.
In a separate bowl, whisk egg yolks with remaining sugar until pale and thick.
Slowly pour a ladle of the hot milk mixture into the yolks while whisking constantly. Repeat with another ladle, then pour the yolk mixture back into the saucepan.
Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (170–175°F).
Remove from heat and strain through a fine mesh sieve into a clean bowl. Stir in vanilla and fine sea salt. Let cool for 10 minutes, then whisk in the olive oil until fully emulsified.
Cover and refrigerate the custard for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer's instructions. It should resemble soft-serve.
Transfer to a container and freeze for at least 2–4 hours, until firm.
Scoop into bowls and finish with a generous pinch of flaky salt right before serving.
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊