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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
