Olive Oil Ice Cream

Cooking Label
Prep Time
35 Minutes
Cook Time
No cook time
10-12 Servings
3 cups whole milk or coconut milk
1 cup heavy cream
6 egg yolks
3/4 cups sugar
1 cup Pasolivo Lemon Olive Oil, Pasolivo Lime Olive Oil, Pasolivo Tangerine Olive Oil or Pasolivo Citrus Olive Oil
1 lemon or lime, juiced
1 shot of vodka or rum (optional)
Place the egg yolks and sugar in an electric mixer and beat until thick and light in color. Slowly beat in the Pasolivo Olive Oil until combined. In a large, heavy-bottomed saucepan bring the milk up over medium heat until the milk mixture starts to crawl up the sides of the pan. Add a cup of milk to eggs, whisking in completely, then add a second cup of hot milk to eggs, mix in, until finally adding the last cup of hot milk and whisk it in.

The eggs can now be added to the remainder of the milk in the saucepan. Stir briskly over heat for a few minutes. The custard will thicken a bit. Take off the heat and strain through a sieve or fine strainer. Add the citrus juice and vodka or rum. Cool thoroughly (an ice bath might speed the process). Freeze in an ice cream maker until soft and thick.
If you have an ice cream maker and some good olive oil, you can make a surprisingly rich and cool summer dessert. We use our Pasolivo Lemon, Lime, Tangerine, or Citrus olive oils, and also substitute coconut milk for the whole milk for a lighter ice cream.
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