Lemon Olive Oil Ice Cream

I first saw a recipe for Olive Oil Ice Cream in David Lebovitz’ wonderful book “The Perfect Scoop”  two years ago and couldn’t imagine what it would taste like.  But, recently, when I made a Plum Tart with Lemon Shortbread Crust, I thought I’d try the lemon variation.  I hoped it would be a great combination – and is it ever!  What a smooth and subtle lemon flavor.

I made the lemon variety because the original recipe calls for a fruity olive oil and I didn’t think my oil oil was particularly fruity.  I’m going to make sure I buy an olive oil that is particularly fruity just for this purpose.  In fact, with this success, my mind is reeling with similar ideas.  Since there’s alot of warm weather still to come, I’m sure I’ll be trying several more soon- I’ll keep you posted. Meantime, I hope you’ll try this recipe – it may sound a little crazy , but trust me, it’s delicious.

Lemon Olive Oil Ice Cream











Lemon Olive Oil Ice Cream


  • 1/2 cup fruity olive oil
  • 1 lemon
  • 1 1/3 cups whole milk
  • 1/2 cup sugar
  • pinch of salt
  • 1 cup heavy cream
  • 6 large egg yolks



  1. Finely grate the zest of the lemon into the olive oil.
  2. Heat the olive oil to warm.
  3. Remove from heat and let infuse while you make the custard.
  4. Pour the cream into a large bowl, set a mesh strainer on top and set aside.
  5. Fill another large bowl with ice.
  6. Warm the milk, sugar and salt in a medium saucepan, until the sugar melts.
  7. In a separate medium sized bowl, whisk the 6 egg yolks together.
  8. Slowly add the warm milk to the eggs. (I start by adding 1/4 cup of milk at a time, while whisking until the mixture is blended, then adding the remainder of the milk, slowly.  Be careful, adding the warm milk too quickly will cook the eggs!)
  9. Pour the egg mixture back into the saucepan and cook over medium heat, while stirring with a rubber spatula, until the mixture thickens and coats the spatula.
  10. Pour the egg mixture through the strainer, into the cream.
  11. Pour the olive oil into the cream, whisking vigorously until it’s well blended.
  12. Place the custard bowl in the ice bath and continue stirring until mixture has cooled. (Custard bowl will not be warm to the touch)
  13. Cover the custard bowl and chill the mixture thoroughly in the refrigerator.
  14. Freeze in your ice cream maker according to the manufacturer’s instructions. (Remember that homemade ice cream will be softer than storebought ice cream.)
  15. Put the ice cream in the freezer, if not serving immediately.


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