Vanilla Olive Oil Ice Cream

Friday, July 27, 2007

Now that my vanilla bean infused olive oil is finished, I've begun putting it to work. It's already been drizzled over freshly cut papaya and avocado for an simple afternoon snack, but today I really wanted it to shine.

If you've never had olive oil ice cream, it's quite a treat. It's very smooth and creamy, and a perfect chance to really allow any designer olive oils you might have on hand to shine. Regular olive oil is fine, but the vanilla infused olive oil creates an aromatic ice cream that matches perfectly with freshly cut peaches.

Vanilla Olive Oil Ice Cream
What You'll Need...
1 1/2 cups of whole milk

1/2 cup of sugar

1/4 teaspoon of salt

1 1/4 cup of heavy whipping cream

6 egg yolks
/2 cup of vanilla olive oil
(Optional: If you don't have vanilla infused olive oil, 1/2 a teaspoon of vanilla extract can be added)

What You'll Do...

1) Warm the milk, salt, and sugar in a saucepan over medium heat. Whisk together the yolks in another non-reactive bowl.

2) Slowly pour the warm milk mixture into the yolks while whisking constantly. Afterwards, pour the eggy milk mixture back into the saucepan and put over medium heat. Stir with a heatproof spatula and keep scraping the bottom and sides to ensure nothing becomes too solid.

3) When the custard mixture can coat the back of a spoon, pour the mixture through a wire mesh and into a new bowl set in a larger bowl filled with ice water. Add the cream while whisking furiously. Add the vanilla olive oil and whisk until fully incorporated.

4) Allow to chill in the fridge, then pour into your ice cream maker and follow the manufacturers instructions.


  1. Hi -

    I recently found your blog when looking for reviews on Mulvaney's B&L. I was trying to take my girlfriend somewhere special for a date night and wanted to get reviews on the place (which we went to and LOVED!).

    Anywho...I love your blog and have been reading it ever since. I can't wait to try some of your cupcake recipes. I saw this today on slashfood and thought of you (I hope that doesn't come across as creepy and stalkerish as it sounds). It's a giant cupcake mold for a cake. A picture of the finished product can be found at

    Thanks for providing such great restaurant reviews and recipes. The Sacramento and Davis food scene have some great hidden gems. I look forward to more great posts.


  2. Lauren - THanks for such a nice comment, and for leaving the link! I liked Mulvaney's too, and can;t wait to go again! :)

    THanks for reading!

  3. Oh my goodness, G! This looks amazing!

  4. Damn this sounds and looks very tastyyyyy.

    I've wanted to make my own olive oil ice cream, but I figure it won't taste nearly as good as what I can get at Otto (my olive oil ice cream supplier of choice!). :( My ice cream doesn't seem to come out that great..maybe I'm cooking it wrong, rawr! I think the best ice cream I made was when I semi curdled it while cooking the base and mashed it to death (looked kinda gross) and VOILA TASTY! Hm.

    I don't really recommend other people do that though..uhh...

  5. I recently had the olive oil gelato at Otto in NY and it was amazing! I must admit that I had some reservations, but I'm glad I tried it because I'm hooked. Thanks for the recipe Garrett. I've put the ice cream maker in overdrive this summer and am looking forward to trying this recipe.

  6. Okay, this sounds amazing I gotta try making this one. Yum!

  7. Oh man. I love olive oil ice cream, but I've never thought to use flavored oil. What a stroke of genius - I will absolutely be making this one at home.

  8. WOW- I wish I could come over and sneak a cup! I have no idea what olive oil ice cream would taste like....may just need to try it today.

    Steamy Kitchen

  9. Olive oil (let alone vanilla-infused) in ice cream? Wow! This certainly sounds like something Jeff and I would love to try!

  10. Thanks for the comment.
    In means a lot coming from you because you and Cupcake Bakeshop girl are the ones that inspired me to do the blog.

  11. Hey Garrett,
    Want to get a little freaky? Next time use Asian sesame oil, ginger and jasmine water (you can get it in little bottles in Asian markets) It is staggeringly good...and very, very weird. My advice is to serve it without telling people what it is first.
    -- Hank

  12. I have never heard of this. This is just brillant.

  13. Hey Garrett-
    Just found your blog, and you've lured me in with this scrumptious ice cream recipe. Vanilla and olive oil? Brilliant. I never cared about getting an ice cream maker before, but this might just change my mind.

  14. This looks fantastic but sounds a little bit strange and I'll try it today. How this idea came to you..vanilla and olive

  15. Interesting recipe, I thought you might be interested in the fact that after working on this project for two years the shirts are finally here: got an extra virgin?


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