EVOO Ice Cream

A lush, custard-based olive oil ice cream made with Bona Furtuna Forté Extra Virgin Olive Oil (@bonafurtuna). Rich, fruity, and perfectly smooth.

Ingredients

• Olive Oil Ice Cream Base:

  • Whole milk x 2 cups (480g)

  • Heavy cream x 1 cup (240g)

  • Granulated sugar x ¾ cup (150g)

  • Egg yolks x 8 large

  • Kosher salt x ½ tsp

  • Vanilla extract x ½ tsp (or vanilla bean paste x ¼ tsp)

  • Bona Furtuna Forté EVOO x ½ cup (100g)

• To Finish:

  • Bona Furtuna Grand Cru EVOO, for drizzling

  • Flaky salt, for garnish

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Recipe

• Warm the Dairy:

  • In a medium saucepan, combine milk, cream, and half the sugar. Heat over medium until steaming (not boiling).

• Whisk the Yolks:

  • In a separate bowl, whisk egg yolks with the remaining sugar and salt until lightened in color.

• Temper the Mixture:

  • Slowly ladle hot dairy into the yolks while whisking constantly. Return the whole mixture to the saucepan.

• Cook the Custard:

  • Stir over medium-low heat until thick enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.

• Finish the Base:

  • Remove from heat. Stir in vanilla and Bona Furtuna Forté EVOO. Strain through a fine mesh sieve if desired. Chill completely, at least 4 hours.

• Churn:

  • Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. (For Breville Smart Scoop™, pre-cool the machine, select “ice cream” hardness, then press start.)

• Freeze:

  • Transfer to a container and freeze until firm, at least 2 hours.

• Serve:

  • Scoop into bowls. Drizzle with Bona Furtuna Grand Cru EVOO and sprinkle with flaky salt.