EVOO Ice Cream with Vanilla Bean

This is my new addiction. A new Cuisinart Ice Cream Maker, and the sky is the limit.  Any Pure Cultivar, Fused or Infused Olive Oil will work with this recipe. Variations will follow.

*Custard needs to be made a day ahead. 'Freeze bucket' has to be frozen solid.


1 1/4 c whole milk (I use Fox Hill Farms)

2/3 c sugar

1/2 - 1 vanilla bean (I use Epices de Cru, as they are far superior to grocery store)

3 large egg yolks

1 1/2 c whipping cream

6 T robust EVOO  (This is where the fun begins. Think of the possibilities if you used Blood Orange, Basil, Chipotle......)

1. Stir the milk and 1/3 c of the sugar together in a saucepan. Scrape the seeds from the vanilla bean into the pan along with the bean. Bring milk to a boil.

2. Remove pan from heat, cover and steep at room temp for one hour.

3. Strain milk through sieve, and bring it to a simmer

4. While milk is heating, whisk egg yolks and remaining sugar till pale and thick. Turn machine on low and slowly add hot milk to egg mixture.

5. Return mixture to the saucepan and cook, stirring constantly until the mixture thickens slightly and registers 160F on an instant read thermometer. (I used my meat thermometer suspended in the pot) Strain into a bowl, stir in whipping cream, cover and refrigerate overnight.

6. Next day, stir the olive oil into the custard and churn in the ice cream maker.

We enjoy a sprinkle of good sea salt when made with a robust EVOO.  The original recipe is from The New American Olive Oil cook book and they recommend a grind of fresh pepper. Brilliant!

** Try Fox Hill Farm's Chocolate milk, cut back on the sugar, and use Blood Orange Olive Oil. Yum!

** Basil infused olive oil with a Strawberry Balsamic reduction

** Chipotle infused olive oil with Chocolate Balsamic reduction

The combinations are unlimited.


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