Desserts: Basil and Olive Oil Ice Cream

Basil and Olive Oil Ice Cream


  • 80 g sugar
  • 3.5 dl full-cream milk
  • 5 fresh egg yolks
  • 2 dl full cream
  • 0.75 dl olive oil with basil
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In a small pan, bring the milk and sugar to the boil, stirring occasionally, until the sugar has dissolved. Beat the egg yolk in a bowl. Pour in the hot liquid, stirring with a whisk. Return everything to the pan and. over a medium heat, bring to just below boiling point, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, pour the crème into a bowl through a sieve. Add the cream and oil, stir everything well and leave to cool. Place the mixture in an ice cream maker and freeze for about 20 mins. Serve immediately or store in the freezer for a few days.


  • Desserts
  • 15 mins Preparation/cooking time: ca. 15m
  • Servings For 4 people
  • Nutrition 560 Kcal