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A blue bowl with two scoops of yellow ice cream drizzled with green olive oil, next to a bottle labeled Bona Furtuna on a wooden surface.

EVOO Ice Cream

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It’s rich but refined. This isn’t your average vanilla or chocolate. It’s olive oil like you’ve never tasted it. Fruity, creamy, and perfectly balanced between savory and sweet, this custard-based ice cream lets high-quality EVOO shine in a new, spoonable way.
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Prep Time 45 minutes
Cook Time 31 minutes
Chill 6 hours
Total Time 7 hours 16 minutes
Servings: 6
Course: Dessert
Cuisine: Californian, Italian
Calories: 2149
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Whole milk
  • 1 cup Heavy Cream
  • ¾ cup Granulated sugar
  • 8 Egg yolks
  • ½ teaspoon Kosher salt
  • ½ teaspoon Vanilla extract or vanilla bean paste
  • ½ cup Bona Furtuna Forté EVOO
  • Bona Furtuna Grand Cru EVOO for drizzling
  • Flaky salt for garnish

Equipment

  • Medium saucepan
  • Mixing Bowls
  • WhiskRubber
  • Spatula
  • Fine Mesh Strainer
  • Ice Cream Maker
  • Airtight Container for freezing

Method
 

Warm the Dairy
  1. In a medium saucepan, combine milk, cream, and half the sugar. Heat over medium until steaming (not boiling).
Whisk the Yolks
  1. In a separate bowl, whisk egg yolks with the remaining sugar and salt until lightened in color.
Temper the Mixture
  1. Slowly ladle hot dairy into the yolks while whisking constantly. Return the whole mixture to the saucepan.
Cook the Custard
  1. Stir over medium-low heat until thick enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.
Finish the Base
  1. Remove from heat. Stir in vanilla and Bona Furtuna Forté EVOO. Strain through a fine mesh sieve if desired. Chill completely, at least 4 hours.
Churn
  1. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. (For Breville Smart Scoop™, pre-cool the machine, select “ice cream” hardness, then press start.)
Freeze
  1. Transfer to a container and freeze until firm, at least 2 hours.
Serve
  1. Scoop into bowls. Drizzle with Bona Furtuna Grand Cru EVOO and sprinkle with flaky salt.

Nutrition

Calories: 2149kcalCarbohydrates: 184gProtein: 46gFat: 140gSaturated Fat: 78gPolyunsaturated Fat: 10gMonounsaturated Fat: 42gCholesterol: 1883mgSodium: 1483mgPotassium: 1121mgSugar: 181gVitamin A: 6366IUVitamin C: 1mgCalcium: 946mgIron: 4mg

Notes

Storage: Keep in an airtight container in the freezer, with a piece of parchment pressed onto the surface to slow ice crystals. It's best within 2 weeks. Let it sit out for 5-10 minutes before scooping since it firms up quite hard.

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