Rich, silky, and quietly luxurious, this olive oil ice cream turns simple ingredients into something unexpectedly special. Della Terra Lemon Olive Oil adds a soft citrus brightness and velvety texture, creating a smooth frozen dessert that feels both refreshing and indulgent. For an extra layer of flavour, finish with a drizzle of Sicilian Lemon, Coconut White, or a berry dark balsamic just before serving.
Blood Orange or Lime Olive Oil also work beautifully here if you’d like to change the citrus profile.
Prep: 20 minutes
Chill: At least 6 hours or overnight
Makes: About 1 litre
Ingredients
- ¾ cup 35% cream
- ¼ cup water
- ¾ cup sugar
- Pinch salt
- 4 large egg yolks
- 1 tsp vanilla extract
- ¼ cup Della Terra Lemon Olive Oil, plus extra for drizzling
- ½ tsp lemon zest (optional)
Instructions
- In a medium saucepan, combine cream, water, sugar, and salt. Heat over medium-low, stirring until sugar dissolves and mixture is very hot but not bubbling.
- In a small bowl, beat egg yolks.
- Slowly add a few spoonfuls of the hot cream mixture into the egg yolks, whisking to temper them.
- While whisking constantly, pour the warmed egg yolks back into the saucepan. Stir in vanilla extract.
- Continue cooking over medium-low heat, stirring frequently and scraping the bottom of the pan, until the custard thickens enough to coat the back of a spoon. This can take 5–15 minutes.
- Transfer custard to a heatproof container. Cover and refrigerate for at least 6 hours or overnight.
- Once fully chilled, stir in Lemon Olive Oil and lemon zest, if using.
- Churn according to your ice cream maker’s manufacturer instructions.