Extra Virgin Olive Oil Ice Cream

Extra Virgin Olive Oil Ice Cream

Cooking time


1. Combine whole milk, heavy cream, kosher salt, and 1/2 cup of granulated sugar in a a saucepan and heat on medium-high heat, stirring to dissolve sugar. Heat until it just comes to a simmer then immediately remove the pan from the heat.

2. Whisk together egg yolks and the remaining 2 tablespoons of granulated sugar for 1-2 minutes until pale. In a slow and steady stream, pour in 1/2 cup of the hot milk mixture into the yolks, whisking continuously to avoid scrambling. Once combined, slowly stream into the remaining milk mixture in the saucepan while whisking. Cook over medium heat, stirring constantly with a wooden spoon for 3-4 minutes or until the mixture is thick enough to coat the back of the spoon and custard-like.

3. Strain through a fine-mesh sieve into a medium bowl that has been set over a large bowl of ice water. Whisk in the condensed milk, Cobram Estate Classic Extra Virgin Olive Oil, and vanilla and let cool for about 30 minutes, stirring occasionally. After 30 minutes, whisk in buttermilk and transfer mixture to the refrigerator and chill for at least 4 hours, or preferably overnight to allow the flavours to mature.

4. Pour the mix in to the ice cream maker and follow the instrutions given. Once it is churned, pour in to a loaf pan lined with parchment paper and transfer to the freezer for up to 4 hours. Once ready, serve with fresh figs

*please note ice-cream machine is required.

Ingredients Chevron Icon

3 cups whole milk

1 cup heavy cream

1 teaspoon kosher salt

1/2 cup plus 2 tablespoons granulated sugar

5 large egg yolk

1/3 cup sweetened condensed milk

1/2 cup Cobram Estate Light Extra Virgin Olive Oil

1 teaspoon vanilla extract

1/4 cup buttermilk

6 fresh figs