Satisfy your sweet cravings with a twist! Our Rosemary and Olive Oil Ice Cream is a creamy, herb-infused masterpiece that redefines dessert and keeps you longing for just one more spoonful!
I’ll see a particularly tempting carton in the freezer section, bring it home, and before I know it, I’m demanding after-dinner ice cream every night. I made the eggnog ice cream, then decided I wanted something a bit more sophisticated.
Rosemary and olive oil ice cream recipe? I know that it might sound a bit strange, but it is so incredibly delicious. It’s rich, fragrant, and completely surprising. The olive oil adds extra creaminess to the mix, making it extra easy to scoop. It’s important to use the best quality olive oil that you can find because it will make all the difference in the final flavor. I use this Arbequina olive oil – it’s my go-to olive oil. If you have a stand mixer, you can get your Ice Cream Attachment from Amazon here.
Table of Contents
Reasons to Love This Ice Cream
- I love that the unusual pairing of rosemary and olive oil gives a refreshing change from traditional ice cream flavors.
- The savory notes of Rosemary Ice Cream provide a delightful contrast to the usual sweetness of ice cream.
- Olive oil adds a luxurious, silky texture, making each scoop extra creamy and indulgent.
Recipe Ingredients
- Whole Milk: Milk forms the base of the ice cream and provides richness and creaminess.
- Heavy Cream: Contributes to the smooth, luxurious texture, essential for a creamy consistency.
- Extra Virgin Olive Oil: Imparts a unique, smooth taste and contributes to the overall texture.
- Fresh Rosemary Sprigs: Provide the distinctive aromatic flavor that sets this ice cream apart from traditional flavors.
See the recipe card for full information on ingredients and quantities.
Variations
- Lactose-Free Milk Substitute: Use lactose-free whole milk to cater to lactose-intolerant individuals.
- Honey Instead of Corn Syrup: Replace light corn syrup with an equal amount of honey for a natural sweetener that complements the herbal notes of rosemary.
How to Make Rosemary and Olive Oil Ice Cream
Step #1: Combine the whole milk, white sugar, brown sugar, corn syrup, salt, and rosemary in a medium saucepan. Heat over medium, stirring frequently, for 10 minutes. The sugar should be melted, the milk should be hot, and the mixture should smell of rosemary.
Step #2: Place the egg yolks in the bowl of your stand mixer. Use the whisk attachment to beat the eggs on medium until well-combined and light in color. Strain the rosemary from the milk mixture.
Step #3: With the mixer running on the Stir setting, very slowly trickle a ladleful of hot milk into the yolks to temper. Pour the egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain through a fine mesh sieve into a large bowl. Stir in the heavy cream and olive oil, cover, and chill in the refrigerator for a minimum of 2 hours or overnight.
Step #4: Freeze according to the manufacturer’s instructions for your ice-cream maker model. For KitchenAid, turn the mixer on to ‘stir’, then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft serve ice cream into a freezer-safe airtight container and freeze until solid.
Expert Tips
Choose High-Quality Ingredients: The quality of the olive oil is paramount in this recipe. Use a high-quality extra virgin olive oil that has a fruity, slightly peppery flavor. This will impart a nuanced depth to the ice cream. Similarly, fresh, organic rosemary and farm-fresh eggs can make a noticeable difference in flavor.
Deeper Rosemary Essence: To get a more pronounced rosemary flavor without it being overpowering, consider infusing the rosemary in the milk mixture for longer than the recipe says. After heating, let it sit for an additional 10-20 minutes off the heat before straining. This will deepen the rosemary essence.
Frequently Asked Questions
Certainly! Consider adding lemon zest or a hint of vanilla for a subtle twist on the original flavor.
For the smoothest texture, strain the mixture thoroughly to remove any solids and churn it in an ice cream maker until it reaches the desired consistency.
Storage Info
Store your homemade Rosemary and Olive Oil Ice Cream in a freezer-safe container to maintain its freshness and texture. You can also press a piece of parchment paper or plastic wrap directly onto the surface of the churned ice cream before sealing the container. This extra step helps prevent freezer burn.
It will stay good for up to two weeks when kept frozen. For the best experience, allow the ice cream to sit at room temperature for a few minutes before serving to soften slightly.
More Rosemary Recipes That You Will Love
Rosemary and Olive Oil Ice Cream Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 ½ cups whole milk
- ½ cup white sugar
- ¼ cup brown sugar
- 2 tablespoons light corn syrup
- Pinch of flaky sea salt
- 4 fresh rosemary sprigs
- 5 egg yolks
- 1 ½ cups heavy cream
- 1/3 cup extra virgin olive oil
Instructions
- Combine the whole milk, white sugar, brown sugar, corn syrup, salt, and rosemary in a medium saucepan. Heat over medium, stirring frequently, for 10 minutes. The sugar should be melted, the milk should be hot, and the mixture should smell of rosemary.
- Place the egg yolks in the bowl of your stand mixer. Use the whisk attachment to beat the eggs on medium until well-combined and light in color. Strain the rosemary from the milk mixture.
- With the mixer running on the Stir setting, very slowly trickle a ladleful of hot milk into the yolks to temper. Pour the egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain through a fine mesh sieve into a large bowl. Stir in the heavy cream and olive oil, cover, and chill in the refrigerator for a minimum of 2 hours or overnight.
- Freeze according to the manufacturer’s instructions for your ice-cream maker model. For KitchenAid, turn the mixer on to ‘stir’, then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft serve ice cream into a freezer-safe airtight container and freeze until solid.
NOTES
Nutrition
I never thought I’d enjoy olive oil in ice cream but it was rich and delicious.
I did not enjoy this at all. The only flavor I could taste was olive oil and I even used an extra sprig of rosemary. I used imported Italian olive oil. Couldn’t taste any rosemary at all, which was also freshly cut from my garden. I recently had amazing Italian Rosemary gelato and I wanted to recreate it but this just wasn’t good 🙁
Made this today with a blood orange olive oil, and it was absolutely amazing. Even my husband was thrown back by how delicious it was. Thanks for sharing this recipe.