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Olive Oil Stracciatella Ice Cream in three glass cups.
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Olive Oil Stracciatella Ice Cream

A recipe for Olive Oil Stracciatella Ice Cream! This ice cream with a creamy olive oil base is packed with little pieces of dark chocolate for a fun and refreshing treat.
Course Dessert
Cuisine N/A
Keyword chocolate, dessert, ice cream, olive oil, stracciatella
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 8 hours
Total Time 8 hours 30 minutes
Servings 4 Cups

Ingredients

  • 2 cups (473 milliliters) whole milk
  • 1 cup (237 milliliters) heavy cream
  • 3/4 cup (150 grams) granulated sugar
  • Pinch salt
  • 6 large egg yolks
  • 1/2 cup (118 milliliters) olive oil
  • 6 ounces (170 grams) dark chocolate chips or chopped

Instructions

  • In a medium saucepan, combine the milk, cream, sugar, and pinch of salt over medium heat, stirring often to dissolve the sugar.
  • In a small bowl, beat the eggs.
  • Once the milk mixture is steaming, but not yet at a boil, slowly pour about 1/4 cup (60 milliliters) into the eggs while constantly whisking.
  • Once incorporated, slowly stream in and whisk another 1/2 cup (125 milliliters). Slowly pour the mixture back into the saucepan over medium-low heat while whisking. Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77˚C-82˚C). Be careful not to overcook or it will curdle.
  • Remove from heat and pour through a fine mesh strainer into a large bowl. Whisk in the olive oil until smooth.
  • Cover and refrigerate until well chilled, about 4 hours to overnight.
  • Transfer the chilled olive oil ice cream to an ice cream machine and churn according to manufacturer's instructions until thickened and creamy.
  • While the ice cream is churning, 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.
  • During the last 5 minutes of churning, slowly drizzle all but two tablespoons of the chocolate into the ice cream maker in a small, thin stream. The amount of chocolate can be adjusted more or less to personal taste.
  • Once incorporated, transfer the churned ice cream to a freezer-safe bowl. Top with a drizzle of the remaining two tablespoons chocolate. Cover and freeze until firm, at least 4 hours.