Skip to content


Your cart is empty

Article: Olive Oil Ice Cream

Olive Oil Ice Cream

Servings: 8


  • 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 extra virgin olive oil


Heat milk, sugar and salt in a medium-sized saucepan over medium heat, stirring occasionally, until warmed through

Whisk in a bit of warm milk to beaten eggs to temper them

Slowly add remaining milk mixture, whisking continuously so the eggs do not cook

Pour mixture back into saucepan and heat, whisking continuously until the mixture thickens

Pour the cream into a bowl and place a strainer on the top of the bowl

Pour the egg mixture through the strainer and gently stir.

Mix in the olive oil and let cool

Prepare ice cream according to your ice cream maker’s instructions