Gastronomy - Tourism

Artisanal ice cream using extra virgin olive oil

Artisanal ice cream using extra virgin olive oil
  • PublishedNovember 21, 2022

Olive oil ice cream, as in, ice cream made with olive oil, is also a popular desert in Italy.

The trick is to use a high-quality extra-virgin olive oil that’s light, floral, and fruity. This type of oil boasts an aromatic and delicate flavor, which is what works best with ice cream.

The chemical-physical and sensory profile of an artisanal ice cream made by adding extra virgin olive oil (10% w/w) characterised by medium biophenol content (228 mg/kg) and a green-herbaceous flavour with a moderately bitter taste. The total phenolic content of the functional extra virgin ice-cream was 25 mg/kg. The additional presence of olive oil added some key volatile compounds, including olive oiltrans-2-hexenal, 1-hexanol, cis-3-hexen-1-ol and trans-2-hexen-1-ol. Sensory analysis indicated the presence of a slight pungent flavour and “freshly cut grass” aroma, with a slight bitter note given by the extra virgin in the ice cream.

These findings could lead to the formulation of ice creams in which extra virgin is used to partially replace fat milk, with improvement of the nutritional profile, and designing new foods with innovative flavours.

Recipe: artisanal ice cream using extra virgin olive oil


3/4 cups whole milk

¼ cup heavy cream

¼ teaspoon kosher salt

½ cup plus 2 Tbsp. sugar

4 large egg yolks

¼ cup extra-virgin olive oil

special equipment: an ice cream maker


Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.

Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale, about 2 minutes. Gradually whisk ½ cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. Strain custard through a fine-mesh sieve into a medium bowl set in a large bowl of ice water; whisk in oil. Let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze until firm, at least 4 hours.

Written By
Olivae News