Olive Oil Ice Cream


  • 3 egg yolks
  • 1 whole egg
  • 1 cup heavy cream
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1/2 cup Saint Sebastian Bay Extra Virgin Olive Oil
  • 1 teaspoon vanilla extract
  • pinch sea salt

Whisk together the egg yolks and whole egg in a small bowl. Place the heavy cream, milk, sugar, olive oil, vanilla and salt in a saucepan and bring to a simmer, stirring to dissolve the sugar. Add a bit of the warm milk into the egg yolks in a thin stream, stirring to combine, then add the egg yolk mixture back into the saucepan. Cook the mixture over low heat, stirring constantly, until thick enough to coat the back of a spoon (do not boil or it will curdle). Refrigerate until thoroughly chilled, at least 3 to 4 hours or over night. Whisk the chilled custard until well combined, then pour into your ice cream machine and churn according to the manufacturer’s directions. Store in the freezer.