After trying olive oil ice cream, I wanted to make my own. I looked for a recipe, but all the recipes I found called for eggs. I’m not a fan of egg-based ice creams, which to me are custards, so I just used a basic recipe for vanilla ice cream and tweaked it. I have a Cuisinart ice cream freezer that has never worked correctly. I had to put the arm at a slant so the ice cream would churn. I also found that holding a spoon in the bowl helps it churn faster. After freezing briefly, I had homemade olive oil ice cream. It was delicious. My parents, who grew up on olive oil, were skeptical of adding it to ice cream, but they proclaimed it as a triumph.
Olive Oil Ice Cream
1 1/2 cups whole milk
1 cup heavy cream
1 cup half and half
1/2 cup sugar
1/4 cup olive oil (use high quality)
Mix all in ice cream freezer and freeze according to directions. You may have to add a little more milk depending on your ice cream freezer.