Recipe: Olive Oil Ice Cream print


Preparation Time
270 min.
Amount of persons
4 pers.
  • 5 Tablespoons EV Bonsecco Olive Oil from Tuscany
  • 3 egg yolks
  • 3/4 cup whipping cream
  • 1/2 cup milk
  • 1/3 cup sugar
  • 1/2 vanilla pod
  • 1 tablespoon butter


Mix the egg yolks with half of the whipping cream in a bowl. Heat the milk, the remaining cream, the opened vanilla pod and sugar in saucepan. When the sugar is dissolved, add the egg yolk mixture and heat while constantly stirring. Heat to just below boiling point. Strain the mixture into a (metal) bowl. Heat the EV Bonsecco Olive Oil with the butter until melted and add to the mixture. Allow to cool in the refrigerator. Use an ice machine for 20 minutes or put in a freezer of -4 °F for two hours. Then mix every hour (approximately 4 times) each time crushing the ice crystals. Put the mixture in a blender and mix until smooth. Store in a plastic container in the freezer.

Order products from this recipe