Exra virgin olive oil in ice cream might sound strange, but trust us, it really works! It can be used as a fat substitute when making ice cream, and the addition of it makes the texture somehow even more creamy, smooth and decadent.
Make sure you use the best quality extra virgin olive oil you can afford. The GHI found the best one in their taste tests.
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Yields:
625 mL.
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
387
Ingredients
175ml
whole milk
175ml
double cream
150g
caster sugar
4
medium egg yolks
1tsp.
vanilla extract
75ml
extra virgin olive oil, see intro
Directions
Step 1In a medium pan, heat the milk and cream until steaming. Meanwhile, in a heatproof bowl, using a wooden spoon, beat the sugar and yolks until combined and lighter in colour. Gradually pour in the hot milk mixture, mixing constantly.
Step 2Return mixture to the pan and cook over low-medium heat, mixing constantly, until slightly thickened and just coating the back of the spoon, about 10min. Remove pan from heat and whisk in the vanilla, a pinch of fine salt and the oil, until combined.
Step 3Pour into a jug and lay clingfilm or baking parchment directly on the surface to stop a skin forming. Cool to room temperature then chill for 2hr.
Step 4Whisk to re-combine, if needed. Churn in an ice cream machine until mostly frozen. Transfer to a freezer-safe container and freeze for 2hr, or until solid.
Step 5To serve, allow to soften at room temperature for 5-10min before scooping into balls.
GET AHEAD
Make and freeze up to a month ahead. Allow to soften slightly at room temperature before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
