Olive Oil Ice Cream with Crushed Pistachios & Sea Salt
A luxurious, silky ice cream that beautifully highlights the fruity, peppery notes of high-quality extra virgin olive oil. Finished with crunchy crushed pistachios and a sprinkle of sea salt, this dessert offers a unique Mediterranean twist that’s creamy, nutty, and delicately savory-sweet.
⏱️ Time Overview
Prep Time: 20 minutes
Chilling Time: 4 hours (or overnight)
Churn Time: 20–30 minutes
Total Time: 5 hours (mostly inactive)
Ingredients
For the Ice Cream Base:
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
4 large egg yolks
½ tsp fine sea salt
¼ cup high-quality extra virgin olive oil (plus more for drizzling)
For the Topping:
½ cup pistachios, shelled and roughly crushed
Flaky sea salt, for sprinkling
Instructions
1. Prepare the Ice Cream Base
In a medium saucepan, combine milk, cream, and half of the sugar. Heat over medium heat until steaming but not boiling.
In a separate bowl, whisk egg yolks with remaining sugar until pale and slightly thickened.
Slowly pour about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170°F / 77°C). Do not boil.
Remove from heat and strain through a fine sieve into a clean bowl.
2. Add Olive Oil
While the custard is still warm, whisk in the olive oil and sea salt until fully incorporated.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
3. Churn the Ice Cream
Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions (usually 20–30 minutes) until soft-serve consistency.
Transfer to a freezer-safe container.
4. Freeze & Serve
Freeze for at least 2 hours to firm up.
Serve scoops topped with crushed pistachios and a light drizzle of extra virgin olive oil.
Sprinkle with flaky sea salt to enhance flavors.
Notes
Use a high-quality, fruity extra virgin olive oil for the best flavor.
Olive oil adds a rich, peppery note that balances the sweetness beautifully.
You can toast pistachios lightly for extra depth of flavor.
Tips
Ensure custard is properly tempered to avoid scrambled eggs.
If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.
Serve with fresh figs or honey for an elegant dessert.
❓ Frequently asked questions FAQ
Q: Can I make this dairy-free?
A: Substitute milk and cream with coconut milk or almond milk, but texture will be less creamy.
Q: How long does homemade olive oil ice cream keep?
A: Best enjoyed within 1 week for optimal texture and flavor.
Q: Can I use other nuts instead of pistachios?
A: Yes, toasted almonds or hazelnuts work well too.
Nutrition Facts
Calories: ~280
Protein: 4g
Carbs: 20g
Fat: 20g
Fiber: 1g
Sugar: 18g
Sodium: ~90mg