Greek olive oil is renowned worldwide for its exceptional quality and flavor. Rich in antioxidants and healthy fats, it has been a staple of the Mediterranean diet for centuries. Its smooth, fruity taste and slightly peppery finish make it a versatile ingredient, perfect not only for savory dishes but also for desserts.

Olive oil ice cream might sound unusual at first, but it’s a delightful surprise for the palate. The creamy texture of the ice cream pairs beautifully with the rich, complex flavors of high-quality Greek olive oil. The result is a dessert that is both refreshing and indulgent, with a subtle, sophisticated flavor profile.

The first spoonful of Greek olive oil ice cream is a revelation. It offers a silky, luxurious mouthfeel with a delicate sweetness that is beautifully balanced by the fruity, slightly spicy notes of the olive oil. It’s a harmonious blend that surprises and delights, leaving a lingering taste that beckons you back for more.

Greek olive oil ice cream is more than just a dessert; it’s a taste of Greece in every bite. It embodies the country’s rich culinary heritage and its penchant for fresh, wholesome ingredients. Whether you’re enjoying it on a hot summer day or as a unique end to a dinner party, this ice cream is sure to impress and delight.

Ingredients

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

5 large egg yolks

1/2 cup extra virgin olive oil (use a high-quality Greek olive oil for the best flavor)

1 tsp vanilla extract

Pinch of salt

Directions

In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it starts to steam, but do not let it boil.

In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened.

Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Gradually add the egg mixture back into the saucepan with the remaining cream mixture, continuing to whisk.

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let it boil.

Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Stir in the vanilla extract and salt.Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Once the custard is thoroughly chilled, whisk in the olive oil until well combined. The mixture should be smooth and creamy.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Scoop the ice cream into bowls or cones and enjoy!

Quality Ingredients: Use high-quality ingredients, especially the olive oil, as it will greatly influence the flavor of the ice cream.

Olive Oil Flavor: If you prefer a milder olive oil flavor, you can reduce the amount to 1/3 cup. For a stronger flavor, you can use up to 2/3 cup.

Serving Suggestions: This ice cream pairs well with a drizzle of honey, a sprinkle of sea salt, or fresh fruits like figs or berries.