Savory Olive Oil Sea Salt

Savory Olive Oil and Sea Salt Ice Cream transforms the simple pleasure of homemade ice cream into a showstopper dessert or an elegant appetizer. This recipe delivers a silky-smooth base enriched with bright, fruity olive oil and the delicate crunch of sea salt, creating a balance of sweet and savory flavors that surprises and delights. If you love exploring new flavor profiles and impressing your guests, this is the recipe to try.

The first time I served this at a dinner party, people lined up for seconds and wanted the recipe. It has sparked so many conversations around my table and is now my favorite way to surprise food lovers.

Ingredients

• Whole milk: delivers the essential creamy foundation for smooth texture. Choose local or organic milk if possible
• Heavy cream: balances the milk to make the custard rich and luscious. Freshness matters here
• Egg yolks: are key for thickening and creating that dense, spoon-coating custard. Look for bright yellow yolks
• Granulated sugar: sweetens the base and helps with the smooth mouthfeel. Use fine sugar for best dissolving
• High-quality extra-virgin olive oil: brings bold fruity notes the star flavor. Use a grassy or buttery style for depth
• Flaky sea salt: intensifies flavor and adds a bit of texture at the end. Select a bright, crunchy variety
• Pure vanilla extract: can be added for an extra layer of aroma if you enjoy subtle floral notes

Instructions

Prepare the Cream Base:

In a medium saucepan, pour in the milk and cream. Warm gently over medium heat until you see steam rising but no bubbling. This soft heating allows the flavors to blend and prevents scorching

Whisk Egg Yolks and Sugar:

In a mixing bowl, put the egg yolks and sugar together. Whisk vigorously until the mixture turns pale and thick. Whisking fully dissolves the sugar and helps create a stable emulsion

Temper Mixture:

Slowly pour the steaming milk and cream into the egg yolks while whisking nonstop. Tempering carefully brings up the yolks’ temperature and prevents scrambling

Cook the Custard:

Return everything to the pot. Stir constantly with a wooden spoon over low heat until the custard thickens enough to coat the spoon’s back. Watch closely for around ten minutes and never let it bubble or curdle

Strain the Custard:

Right away, pour the thickened custard through a fine-mesh sieve into a clean bowl. This step ensures an ultra-silky texture by catching any stray solids

Add Flavor Elements:

While the custard is still warm, whisk in the olive oil very slowly along with the flaky sea salt and optional vanilla. Whisk until totally smooth and glossy

Chill:

Let the mixture cool to room temperature without a cover to avoid condensation. Once it is not warm, cover tightly and refrigerate until thoroughly cold for at least two hours. This chilling step keeps the finished ice cream creamy

Churn:

Pour the cold custard into your ice cream maker. Churn according to the manufacturer’s directions, which usually takes about twenty minutes. Stop when the texture is softly set like frozen custard

Freeze Firm:

Scoop into a freezer-safe container and smooth the top. Sprinkle generously with extra flaky sea salt. Freeze for at least two more hours until scoopable but still creamy

Serve:

Spoon into small bowls. Garnish with another drizzle of fruity olive oil and a pinch of sea salt for full effect. Serve either as dessert or a refreshing first course between flavors

Save

I absolutely love how the olive oil transforms ice cream into something both comforting and adventurous. Sharing this with my sister one summer sparked a new tradition now every family event has a batch on the table.

Storage Tips

Store your ice cream in a tightly sealed container to keep out freezer odors. Place plastic wrap directly on the ice cream’s surface before sealing to prevent iciness. If it hardens too much let it sit at room temperature for five minutes before scooping.

Ingredient Substitutions

Use coconut milk and a plant-based creamer for a dairy-free version. Aquafaba or cornstarch mixture can replace yolks if you avoid eggs. Try different olive oils like lemon-infused or peppery for a twist.

Serving Suggestions

Offer tiny scoops between courses as a palate refresher. Pair with wedges of citrus or drizzle with honey for a gourmet touch. Garnish with fresh basil or thyme to echo the savory notes.

Save

This ice cream brings a sophisticated twist to gatherings and always sparks curiosity. Enjoy experimenting with its flavors and sharing scoops with those you love.

Common Questions

→ Can I use regular olive oil instead of extra-virgin?

Extra-virgin offers deeper, fruity flavors, but regular olive oil can be used for a milder profile.

→ How do I achieve a smooth texture?

Straining the custard and ensuring it's well chilled before churning creates a consistently smooth result.

→ What pairs well with this ice cream?

Citrus segments, fresh herbs, or savory cheese plates complement the flavor profile beautifully.

→ Is there a vegan option available?

Yes, use coconut milk, plant-based cream, and a non-dairy yolk replacement for a vegan version.

→ Can this dessert be made ahead?

Absolutely. Make and freeze in advance. Sprinkle with extra flaky sea salt just before serving.

→ Is it suitable for those with gluten intolerance?

Yes, this dish is naturally gluten-free. Always check substitute labels for hidden allergens.