Honey, Olive Oil & Sea Salt Ice Cream Recipe
This rich and creamy Honey, Olive Oil & Sea Salt Ice Cream combines the smoothness of classic vanilla ice cream with the subtle fruity notes of extra virgin olive oil, a hint of honey sweetness, and a sprinkle of flaky sea salt for a sophisticated dessert experience. Perfect for those looking to elevate their homemade ice cream with unique flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 30 minutes (including chilling and freezing time)
- Yield: About 1 quart (4 servings)
- Category: Dessert
- Method: Churning
- Cuisine: American
Ingredients
Ice Cream Base
- 4 egg yolks
- 0.33 cup good quality extra virgin olive oil (plus more for drizzling)
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 0.33 cup honey
- 0.5 cup brown sugar, packed
- 1 tsp vanilla extract
- 0.5 tsp salt
- Flaky sea salt for topping
Instructions
- Whisk the egg yolks and olive oil: In a medium to large heat-proof bowl, vigorously whisk together the extra virgin olive oil and egg yolks until the mixture is smooth and fully combined. This will be the base for your ice cream custard.
- Heat the cream mixture: In a medium saucepan over medium-low heat, combine the whole milk, heavy cream, honey, brown sugar, vanilla extract, and salt. Slowly bring the mixture to a scald, whisking frequently to dissolve the sugar completely. This process typically takes just a few minutes and should not boil.
- Temper the egg yolks: Gradually pour the hot cream mixture into the bowl with the egg yolks and olive oil in a steady, thin stream while whisking constantly to prevent curdling. This blends the ingredients and cooks the egg yolks gently.
- Cool the custard mixture: Allow the mixture to cool to at least room temperature. For faster results, you can place the bowl in the freezer for about one hour, or alternatively, refrigerate it overnight.
- Churn the ice cream: Strain the cooled custard through a fine-mesh sieve into your ice cream maker to remove any cooked egg bits. Churn according to your ice cream maker's instructions until the mixture reaches a soft serve-like consistency.
- Freeze until firm: Transfer the churned ice cream to a bowl or airtight container and freeze for 3-4 hours until it becomes firm and scoopable.
- Serve: When ready to serve, scoop out the ice cream, drizzle with extra virgin olive oil, and lightly sprinkle with flaky sea salt for a perfect balance of flavors.
Notes
- Make sure to use a good quality extra virgin olive oil for the best flavor.
- Do not boil the cream mixture; it should be heated just enough to dissolve the sugars and scald the milk.
- Tempering the egg yolks prevents them from scrambling when combined with the hot cream mixture.
- Chilling the custard thoroughly before churning ensures smoother ice cream texture.
- This recipe requires an ice cream maker for best results.
- You can prepare the custard a day ahead to save time on the day of serving.