Eloise Praino's Extra Virgin Olive Oil Ice Cream

Eloise Praino's Extra Virgin Olive Oil Ice Cream

Cooking time


1. Whip cream to soft peaks.

2. In separate bowl, whip the eggs yolks and sugar in a stand mixer until light and fluffy. 

3. Meanwhile, heat the milk in a small saucepan until simmering (but not boiling)

4. With the mixed still running, pour the hot milk into the egg yolks to temper them. 

5. When combined, return the yolk and milk mixture to the stove, stirring constantly until mixture coats the back of a spoon. 

6. Remove from heat and chill over a bowl of iced water (or in the fridge)

7. When chilled, stir in the Cobram Estate Extra Virgin Olive Oil and then gently fold the cream into the yolk mixture. 

8. Churn in pre-chilled ice cream machine according to manufacturer's directions. 

9. Serve sprinkled with pink salt flakes 

10. Please allow extra cooking time for chilling and churning. 

Ingredients Chevron Icon

6 Egg Yolks

6ooml Cream 

250ml Milk 

150g Sugar 

1/3 cup Cobram Estate Robust Extra Virgin Olive Oil

Murray River Pink Salt Flakes, to serve