Lemon Olive Oil Ice Cream

Lemon Olive Oil Ice Cream

Lemon Olive Oil Ice Cream

A fantastically delicious, creamy homemade ice cream - we first made this with Lisbon Lemon evoo and were smitten. But you can use any olive oil you like with this recipe - like Basil, Rosemary, Blood Orange, or your favorite classic EVOO.

You'll need an ice cream maker for this recipe, but it's well worth getting one! Homemade ice cream is surprisingly easy to make and far surpasses anything you can get at the grocery store, for a fraction of the price.

Makes about 3 1/2 cups.


  • 1 3/4 cups whole milk
  • 1/4 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 1/2 cup plus 2 Tablespoons sugar
  • 4 large egg yolks
  • 1/4 cup Lisbon Lemon EVOO (or pick your favorite - great with Blood Orange, Basil, Rosemary or a fruity classic EVOO)

Prep a large bowl of ice water and set aside along with a medium bowl - this will be for cooling your ice cream custard before you put it into your 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. Very gradually drizzle ½ cup hot milk mixture into yolks, whisking constantly. Whisk yolk mixture back into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until just 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 (usually takes about 20 minutes). Transfer ice cream to an airtight container, cover, and freeze until firm, at least 4 hours.

For a little extra "olive oil inspiration", serve with a finishing drizzle of olive oil and a sprinkle of flaky Maldon sea salt.

*If your custard separates after a few minutes, like ours did the first time, don't panic! Just remove from the heat immediately, strain into your waiting bowl, set it in the ice bath, and then whisk like crazy. It should come back together. Then you can add the oil and continue as usual with the recipe.


  • Change up the olive oil for different flavors, depending on your tastes and whims, or pair two side-by side, especially a citrus and herb.
  • We haven't tried mixing different flavored oils in the recipe itself (but taste tests of Basil oil drizzled over Lemon ice cream have been very inspiring) - if you want to do a combo like Lemon-Basil or Blood Orange-Rosemary we'd suggest doing 3 Tablespoons citrus and 1 Tablespoon herb oil, rather than half-and-half since the herb oils are stronger.
  • DO AHEAD: Ice cream can be made and frozen 1 week ahead.


Recipe and photo adapted from Bon Appetite.


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