An il Fustino recipe

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Serves: 8

Olive Oil Ice Cream


1 1/3 cups, whole milk
1/2 cup, granulated sugar
pinch, salt
6 large, eggs - beaten in a large bowl
1 cup, heavy cream
1/2 cup, il Fustino Ascolano extra virgin olive oil


  1. Heat milk, sugar and salt in a medium-sized saucepan over medium heat, stirring occasionally, until warmed through
  2. Whisk in a bit of warm milk to beaten eggs to temper them
  3. Slowly add remaining milk mixture, whisking continuously so the eggs do not cook
  4. Pour mixture back into saucepan and heat, whisking continuously until the mixture thickens
  5. Pour the cream into a bowl and place a strainer on the top of the bowl
  6. Pour the egg mixture through the strainer and gently stir.
  7. Mix in the olive oil and let cool
  8. Prepare ice cream according to your ice cream maker's instructions