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Ingredients

  • 1 1/3 cups, whole milk
  • 1/2 cup, granulated sugar
  • pinch, salt
  • 6 large, eggs - beaten in a large bowl
  • 1 cup, heavy cream
  • 1/2 cup, Epicurean Arbosana Extra Virgin Olive Oil

Method

  1. Heat milk, sugar and salt in a medium-sized saucepan over medium heat, stirring occasionally, until warmed through
  2. Whisk in a bit of warm milk to beaten eggs to temper them
  3. Slowly add remaining milk mixture, whisking continuously so the eggs do not cook
  4. Pour mixture back into saucepan and heat, whisking continuously until the mixture thickens
  5. Pour the cream into a bowl and place a strainer on the top of the bowl
  6. Pour the egg mixture through the strainer and gently stir.
  7. Mix in Epicurean Arbosana Extra Virgin Olive Oil and let cool
  8. Prepare ice cream according to your ice cream maker's instructions
Serves: 8







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm