Creamy Olive Oil Ice Cream
A creamy, fruity ice cream infused with light olive oil and layered with fresh peach ripple. Easy to make, nutritious, and perfect for summer, this dessert offers healthy fats, a hint of natural sweetness, and a refreshingly smooth texture that everyone will love.
Equipment
- 1 large mixing bowl
- 1 medium heatproof bowl
- 1 medium saucepan
- 1 Fine Sieve or Strainer
- 1 whisk
- 1 Heatproof Silicone Spoon or Spatula
- 1 ice cream maker
- 1 blender or food processor
- 1 freezer-safe container
- 1 Jar or Sealed Container for Chilling
Ingredients
For the Olive Oil Ice Cream:
- 1 ¼ cups Heavy Whipping Cream
- 4 Egg Yolks
- 1 ½ cups Whole Milk
- ½ cup Granulated Sugar
- Pinch Kosher Salt
- ½ cup Light Extra Virgin Olive Oil
For the Peach Ripple:
- 1 ½ cups Peeled Peach Slices fresh or thawed if frozen
- ¼ cup Granulated Sugar
- 1 teaspoon Lemon Juice
Instructions
- Prepare an Ice Bath: Begin by creating an ice bath to help cool your ice cream base quickly and evenly. Fill a large mixing bowl with ice cubes and a little water so the ice surrounds the bowl but does not submerge it. Set a medium-sized heatproof bowl into the larger ice-filled bowl. This will serve as a cooling station for your ice cream mixture once it’s cooked.
- Whisk the Egg Yolks: In a separate medium mixing bowl, crack all four egg yolks. Using a whisk, beat them until the yolks are smooth, pale yellow, and slightly frothy. This step ensures your custard base will be silky and prevents any lumps from forming when you combine it with the hot milk mixture.
- Heat the Milk Mixture: In a medium saucepan, combine 1 ½ cups of whole milk, ½ cup granulated sugar, and a pinch of kosher salt. Place the saucepan over low to medium heat. Stir constantly with a heatproof silicone spatula until the sugar fully dissolves and the milk is warm, but not boiling. This gentle heating is crucial to avoid curdling the milk or cooking the yolks too quickly.
- Temper the Egg Yolks: Slowly pour about half of the warm milk mixture into the whisked egg yolks, whisking continuously as you pour. This process, called tempering, gradually raises the temperature of the yolks so they won’t scramble when heated. Once combined, pour the yolk-milk mixture back into the saucepan with the remaining milk.
- Cook the Custard Base: Return the saucepan to medium-low heat. Using a heatproof silicone spatula or wooden spoon, stir constantly in a gentle figure-eight motion. Continue until the mixture thickens slightly and coats the back of the spoon. This should take around 10 minutes. Remove from heat immediately to prevent overcooking.
- Strain the Custard: Place a fine sieve or strainer over the medium heatproof bowl in the ice bath. Pour the cooked custard through the sieve, allowing it to drain into the cream. Scrape the back of the sieve gently to ensure all smooth custard passes through. This step guarantees a silky, lump-free texture for your ice cream base.
- Incorporate the Olive Oil: Add ½ cup of light extra virgin olive oil to the strained custard and whisk vigorously until fully incorporated. The olive oil should blend seamlessly, giving the ice cream a delicate, fruity richness. Allow the mixture to rest in the ice bath until it cools slightly.
- Chill the Ice Cream Base: Transfer the olive oil custard into a jar or airtight container. Seal tightly and refrigerate for at least 4 hours, ideally overnight, until fully cooled. Chilling the base thoroughly helps the ice cream churn into a smooth, creamy texture in the ice cream maker.
- Prepare the Peach Ripple: While the ice cream chills, make the peach ripple. Place 1 ½ cups of peeled peaches (fresh or thawed) in a blender or food processor. Add ¼ cup granulated sugar and 1 teaspoon lemon juice. Blend until smooth. Let the mixture sit for 10 minutes so the sugar fully dissolves, producing a naturally sweet and slightly tangy peach sauce.
- Churn the Ice Cream: Pour the chilled olive oil custard into your ice cream maker and process according to the manufacturer’s instructions. The ice cream will thicken and become creamy, but will still be soft at this stage—perfect for swirling with the peach ripple.
- Layer with Peach Ripple: In a freezer-safe container, drizzle a small amount of the peach puree across the bottom. Spoon a layer of ice cream over it, then drizzle more peach ripple on top. Repeat until all the ice cream and peach puree are used, finishing with a generous drizzle of peach on top. This layering creates a visually appealing ripple effect throughout the ice cream.
- Freeze Until Firm: Cover the container with a lid or plastic wrap. Place in the freezer and allow the ice cream to firm up for several hours or overnight. The ice cream is now ready to serve, with the peach ripple incorporated beautifully for both flavor and texture.
- Store Extra Peach Ripple: If you have leftover peach puree, transfer it to a sealed jar and refrigerate. It will keep for up to one week and can be used as a topping for desserts, yogurt, or smoothies.
Notes
- Use a light-flavored olive oil to avoid overpowering the delicate ice cream base; fruity or peppery oils may be too strong.
- Ensure the egg yolks are tempered carefully with warm milk to prevent scrambling, which is crucial for a smooth custard.
- Chill the custard completely before churning to achieve a creamy, dense texture. Rushing this step can make the ice cream icy.
- For the peach ripple, allow the sugar to dissolve fully in the blended peaches to create a silky, naturally sweet sauce.
- This recipe works well with fresh, frozen, or thawed peaches, making it versatile year-round.
