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Olive Oil Vanilla Ice Cream

Olive Oil Vanilla Ice Cream




6 to 8 Servings


45 Minutes (+24 Hours Refrigeration)


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  • 1 ½ cups whole milk
  • 4 large egg yolks
  • ¾ cup granulated sugar
  • 3 tablespoons Crown Lily White Corn Syrup
  • 1 ½ cups whipping cream
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • Extra virgin olive oil, for serving
  • Flaked salt, for serving



  1. To a saucepan over low heat add the milk. Bring to a gentle simmer but do not boil.
  2. In a separate mixing bowl whisk together eggs, sugar & corn syrup until combined. Slowly temper in the milk until fully incorporated.
  3. Add mixture back to the saucepan & cook over low heat until mixture thickens slightly.
  4. Strain mixture into a large mixing bowl. Whisk in cream, vanilla & salt. Cover & refrigerate overnight.
  5. Once the mixture is fully chilled, churn according to your ice cream makers instructions for 20 to 30 minutes.
  6. Transfer to a freezer safe pan & freeze until solid, about 4 to 6 hours.
  7. When ready to serve, scoop into a serving glass, finish with a drizzle of olive oil & flaked salt.


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