Olive Oil Frozen Custard

I recently was in Portland, OR and visited a local favorite ice cream shop known as Salt & Straw (www.saltandstraw.com) and was delighted to talk about interesting ice cream flavors with the man working that day.  They are known for even more extreme flavors than what I have given to Ithacans such as Bone Marrow ice cream, Thanksgiving turkey and I tried some Blood Pudding while I was there.  It was exciting, but the flavor that drew me in the most was a simple olive oil ice cream.  And let me tell you- it was heavenly.

So this leads to why this is just the second recipe I tried for this blog. I needed to recreate that flavor.  Since I have the internet as my oyster (as do you), I decided to test out Alton Brown’s recipe for Fruity Oil ice cream.

Olive Oil Frozen Custard


  • 3 cups whole milk
  • 1 cup heavy cream
  • 6 large egg yolks
  • 9 oz granulated sugar
  • 1/2 cup olive oil

Making a custard is pretty tricky, so definitely don’t skip on any steps.  First you want to heat the milk and cream together until it simmers, stirring occasionally.  While this is heating up, you can start to whisk your egg yolks.


At the shop I just use a whisk, but here I used a stand mixer and it worked perfectly.  Whisk until the yolks turn slightly pale yellow and slowly add in the sugar and then the olive oil.



The next step is the most important one.  Tempering.  You want to SLOWLY add in your warmed milk/cream mixture to the yolk/sugar mixture one tablespoon at a time.  As the mix starts to get more fluid, you don’t have to be as careful.


Once you have added about a third of the milk/cream mixture, you can combine both mixtures into your pot.  Turn the heat back on and heat up the mix to about 175.


Sadly now you have to let your mix cool down before you can add it to your ice cream maker.  I left mine in the fridge for about four hours and it was good to go! This time I used a friend’s two quart Cuisinart ice cream maker, and it worked just as fine as my 1.5 quart ice cream maker.  This mix took a lot longer than my vegan recipe to freeze down- about 35 minutes.  We put it into our plastic container and then left it in the freezer for about two hours before we couldn’t stand it anymore and had to try it.  Delicious! I can’t wait to try this recipe at the shop to make it even more creamy.  Home ice cream makers are great, but they don’t compare to my commercial grade one.



This recipe would go great with some mini chocolate chips, or even just a sprinkle of sea salt on top.  I would love to try it with my honeycomb candy mixed in!! I’ll make an entire post for that recipe and other mix ins, so keep a look out.

My next venture will be to do two base mixes side by side to see which I like better- an egg yolk custard base, or just a standard ice cream mix with no egg yolks.  Once you find just simple sweet cream base, you can do wonders with it.  Add in some Oreos to make cookies and cream, cookie dough pieces and chocolate chips for cookie dough, or mint extract and chocolate chips to make mint chip.  Once you find a base recipe you like, the possibilities are endless in ice cream making!

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