Olive Oil Ice Cream – a delicious recipe with heavy cream, olive oil, egg yolks, cinnamon sticks, vanilla bean, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a thick, bottomed sauce pan add 3 cups of the cream and cinnamon sticks.
2
Scrape the seeds of the split vanilla bean into the mixture and add the beans.
3
Bring to boil and remove from heat.
4
Set aside to cool for one hour.
5
In an electric mixer at high speed, whip the egg yolks and 1 cup of sugar until the mixture becomes pale and creamy.
6
Strain the cream and discard the cinnamon and vanilla bean.
7
Heat the cream over very low heat.
8
Whisk constantly and slowly add the egg mixture, stirring until the mixture coats the back of a spoon or until it starts to froth.
9
Chill for two hours.
10
Whip remaining cream and sugar.
11
Fold into chilled cream mixture and then whisk in olive oil well.
12
Put in ice cream churner. You may have to do it in two batches or halve this mixture for a domestic churner.
2329
kcal
Calories
188
g
Fat
130
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 cups heavy cream, 1 cup greek extra virgin olive oil, 8 egg yolks, 2 cinnamon sticks, and more.
Yes, Olive Oil Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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