Olive Oil Ice Cream


  • 1 cup Sugar
  • 2/3 cup Vasse Virgin Mild and Delicate Extra Virgin Olive Oil
  • 6 Egg yolks
  • 3 cup Milk
  • 1 cup heavy Cream
  • 2 tsp Vanilla extract
  • 1 tsp Salt



Using a hand mixer, beat the sugar and egg yolks in a large bowl until pale yellow, which normally takes about 5 minutes. Add the olive oil in a steady stream, and continue beating until smooth and airy, which takes about 3 minutes. Add the milk, cream, vanilla, and salt, and beat until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve with your favourite toppings or fresh fruit. Enjoy!