Proper Kitchen Creativity

Olive Oil Ice Cream took the world by thunder when it was first made. A very unique and unlikely combination that raised a few brows, however, never failed to impress! When you try it you will understand why and I assure you, you will utterly love it as did everyone else!

As with anything, and it goes without say, premium ingredients! That is the secret to all exquisite food creations. Using my marvelous, premium, organic and extra virgin Olive Oil to make this creates an outstanding ice cream, one that is packed with the super fine flavour of my olive oil. I can sit here and talk about this for ever, but really proof is in the pudding. I guarantee you, if you try this recipe made with my olive oil and one with another olive oil you will see how mine just fits right in and makes it absolutely folds better than any other oil! I am willing to bet, and if you do find another oil more fitting for this recipe I will supply you with olive oil for free for a whole year! That is a bet.

I am selling this certified and amazing olive oil to a handful of renowned restaurants and hotels here in Dubai, where it is used for both savoury and sweet creations. They love it and especially for sweet foods as it truly is great, and I tell you, you will too. Just give it a try and see.


1/2 cup DS Premium Organic Extra Virgin Olive Oil

1 cup heavy cream

1 1/2 cups light cream or half and half

3 egg yolks

1 whole egg

1/2 cup caster sugar

Scraped seeds of 1 vanilla bean

a pinch of unrefined salt shavings

In a small bowl, beat together the whole egg and the egg yolks.

In a saucepan, mix together both creams, sugar, salt, vanilla and the olive oil. Place over medium heat, and bring to a simmer, stirring continuously to dissolve the sugar. Once the sugar is dissolved, remove from the heat.

Temper the eggs by, drizzling 1 ladle full of the cream mixture – in a steady stream – over the egg mixture, while continuously stirring. Once fully combined, add the egg mixture to the saucepan, continuously stirring. Cook the mixture over low heat, stirring until it thickens and coats the back of a metal spoon (custard consistency). Do not allow it to boil or the mixture will curdle.

Place in a glass bowl, cover with cling film (cling film must touch the surface of the custard to prevent skin from forming). Chill at least 4 hours or overnight in the fridge.

The next day, whisk the custard thoroughly and pour in the ice cream machine, churn according to manufacturer’s instruction. Place in an airtight container and store in the freezer.

To serve, scoop and place in a bowl then drizzle with DS Premium Organic Extra Virgin Olive Oil.

You can break some wafers on top for texture or serve as is.


Serving Suggestions

There are many ways to use and serve this ice cream. It is good on its own, just like any ice cream, with chocolate shavings, or with finely chopped mint over fresh raspberries, and strawberries. You can also top an olive oil cake with a quenelle of olive oil ice cream and sprinkle with croquant. It is fabulously good atop a salad of segmented citrons (pomelos, pink grapefruits, ruby reds, and clementines) lightly drizzled with extra olive oil and ruby red dressing. With just the right balance of flavours, this ice cream can be served in savoury dishes where a little sweetness brings out the flavour of the rest of the ingredients.

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