Silken and rich, this honey olive oil ice cream brings together just a handful of ingredients to create something unexpected. The honey lends gentle floral sweetness, while the olive oil offers a smooth, peppery note that rounds out the cream and milk. It’s lovely on its own or served with fresh fruit, a drizzle of chocolate syrup, or a sprinkle of flaky salt.
- 4 egg yolks
- 3/4 cup honey
- 3/4 cup extra virgin olive oil
- 2 cups heavy cream
- 2 cups whole milk
In a medium saucepan, heat the cream and milk over medium heat. When it begins to steam, temper the egg mixture by ladling a spoonful of the milk mixture into the eggs. Stir until well mixed. Then slowly pour the egg mixture into the hot saucepan, whisking well as you do so. Continue to cook over medium heat, gently stirring with a spatula, until it thickens slightly, 6 to 8 minutes.
Strain the mixture through a fine-mesh sieve into a bowl. Cover tightly, and transfer to the refrigerator to chill for at least 4 hours, preferably overnight, where it will become thick like custard.
Pour the chilled mixture into your ice cream maker and process according to the manufacturer’s directions. Transfer to a quart-sized container and freeze for up to 1 month.
