Olive Oil Stracciatella Ice Cream

A recipe for Olive Oil Stracciatella Ice Cream!

I found this recipe for olive oil ice cream on Savory Bites with chocolate drizzled over the top. I went a step further and incorporated my favorite ice cream flavor, Stracciatella, by slowly drizzling a small stream of chocolate directly into the ice cream maker. All of the flavor of the ice cream base comes from the olive oil, so make sure it is high quality.

I melted 1/2 cup chocolate chips to drizzle into the ice cream and it was perfect for me. If you want a bit more chocolate, bump the amount to 3/4 cup. Of course, if you are like my husband and hate chocolate, then you can just leave it out altogether.

I used a fork to thinly drizzle the chocolate into the ice cream maker. You can also transfer the chocolate to a pastry or plastic bag with a small piece of the corner snipped off.

After the eggs have been incorporated to form the custard, heat just until the mixture begins to thicken. Overcooking will cause the mixture to curdle.

Olive Oil Stracciatella Ice Cream Recipe

Adapted from Savory Bites

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Olive Oil Stracciatella Ice Cream

A recipe for Olive Oil Stracciatella Ice Cream

Course Dessert

Cuisine Italian

Keyword chocolate, dessert, ice cream, Italian, Italy, olive oil, stracciatella

Prep Time 15 minutes

Cook Time 20 minutes

Resting Time 4 hours

Total Time 4 hours 35 minutes

Servings 4 -6 Servings

Ingredients

• 1 1/3 cup (330 milliliters) whole milk
• 1/2 cup (100 grams) granulated sugar
• Pinch salt
• 1 cup (250 milliliters) heavy cream
• 6 large egg yolks
• 1/2 cup (125 milliliters) high quality olive oil
• 1/2 cup (3.25 ounces/92 grams) dark chocolate chips

Instructions

• In a medium saucepan, whisk together milk, sugar, and salt over medium heat. Cook, stirring often, until sugar dissolves and heated through, but not boiling.
• In a medium bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the heated milk mixture into the eggs while continuously whisking. Slowly pour back into the saucepan over medium heat while whisking.
• Cook, stirring constantly with a wooden spoon or spatula until thickened just enough to coat the back of a spoon. Remove from heat and transfer to a bowl, straining if needed. Whisk in the heavy cream, then the olive oil. Cover and refrigerate until thoroughly chilled.
• Melt the chocolate in the microwave at 30 second intervals or in a double boiler on the stove until melted and smooth. Allow to cool slightly without hardening again.
• Freeze in an ice cream maker according to manufacturer's instructions. During the last 5 minutes of churning, slowly drizzle the chocolate into the ice cream maker in a small, thin stream.
• Transfer to freezer safe bowl and freeze until ready to serve.