Lemon Olive-Oil Ice Cream

I didn’t have any fruity olive oil so used what I had to make the icecream. First the drizzle I zested orange peel into olive oil and let it infuse. It was excellent.

This was amazing! The olive oil gives the ice cream the silkiest mouthfeel, and the lemon shines through. Nothing is too lemony for me, so I added extra zest at the end of the churn. OMG

This recipe is delicious, but a bit over complicated. Try a scoop of vanilla ice cream with a sprinkling of chopped pistachio nuts and a good pour of lemon infused olive oil. Even more delicious is to add a cup of good coffee plus 2 tablespoons of jalapeño infused olive oil.

I served with Haskapberry compote; our guests loved it. As noted by others, good olive oil is key.

The flavor is very good, but the mouth feel is odd. I served it with a homemade strawberry ice cream and that was a mistake. It made the odd feel more obvious and it was definitely was not as popular. Mostly likely being an olive oil cream is the issue. I also served it with a rhubarb snacking cake and with that the texture didn’t come up as a distraction.

Made the base before I realized I had forgotten 2 parts of my ice cream maker back home. Looked up the best way to make ice cream without a maker given the custard base: freeze the base flat in a ziplock. Then, when frozen solid, break up chunks and whirl in food processor until airy, then put in pre-chilled container, freeze again. Credit to Jeni from Jeni's! As for the recipe, delicious.. maybe too lemony? Next time half juice and reduce zest, and maybe a touch of vanilla?

This was fantastic - I used California Olive Ranch Arbequina Olive Oil and allowed the custard mixture to chill overnight. I did not have any issues with the zest or oil clumping, but I also made sure to very slowly drizzle in the oil when whisking, that may have helped avoid the second issue. The flavor is super creamy and lemony, but the oil and salt definitely add that hint of a savory edge. I was a bit worried about how this would turn out, but was not at all disappointed!

I made this recipe in the much easier, non-cooked way, as according to Ben & Jerry's old recipe book, with the same ingredients as stated here, and it was great: whisk the eggs, then whisk the sugar in. Add the cream and milk, and viola! An uncooked ice-cream base you can add anything to, such as the olive oil, lemon and lemon zest. Then you also don't need to wait four hours to let the mixture cool, either.

I liked this ice cream ok: the taste was good, but the olive oil makes hard small chunks that are not super pleasant, although I mixed the ice cream paste before churning as recommended. Would skip it all together to make a nice creamy lemon ice-cream.

great with crushed lemon infused olive oil (recommend Basirico), lower the lemon by a tablespoon or so, or just enjoy the added intensity. An amazing addition to this is adding a handful of chopped basil leaves to the custard when you let it cool, and then straining them out before churning, to make a great lemon-basil ice cream (also great with thyme, rosemary or sage, but be careful not to use too much).

Delicious- made as written with Bartolini Toscano EVOO. Added a sprinkle of salt on top...so divine

What a fantastic finished product. The olive oil gives such a velvety texture to the ice cream and the flavor is spot on. Richly lemon but not too sweet.

Something about the flavor profile (lemon, olive oil, salt, eggs) reminds me of roast chicken. I could not get this out of my head when eating it. Probably just me.

This was delicious! Made recipe as written, keeping the custard in fridge overnight, except I forgot to whisk it once more before churning. Don’t think it mattered. Followed other comments and added the last teaspoon of zest after churning, just folding it into the ice cream. Served topped with olive oil (I used California Olive Ranch extra Virgin arbequina) and Maldon salt and it was truly divine! Taste is reminiscent of a lemon bar. Mmm.

This is ridiculously delicious ice cream. It’s perfect. I’m never going to lose my quarantine weight after discovering this ice cream and I don’t even care. It’s PERFECT.