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Gin and Lemon Olive Oil Ice Cream

An outstanding Gin and Lemon Olive Oil Ice Cream, most important thing to note: go with a quality Olive Oil!

- Difficulty: Intermediate

Servings 6 people
Author Monica C


  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 6 Egg Yolks
  • 2/3 cup Granulated Sugar
  • 1 Lemon Zest
  • 1.5 oz Lemon Juice
  • 4 oz Gin
  • 1/2 cup Extra Virgin Olive Oil Good Quality, something fruit preferably
  • 1 pinch Salt


  1. In a medium saucepan, warm milk, sugar and salt just before it reaches a boil and sugar is dissolved. Take off stove.

  2. Pour Cream into a large nonreactive bowl with a fine mesh strainer sitting on top and set aside.

  3. Grab a medium bowl and whisk your egg yolks. Add 1/3 of the warmed mixture into the egg yolks constantly whisking.

  4. Bring your medium saucepan back to the stove and warm up, whisking in the egg yolks while constantly whisking until the mixture slightly thickens. Will stick to the back of the spoon. Do this over low-medium heat.

  5. Remove from heat immediately, and pour warm mixture over fine mesh strainer.

  6. Stir in Lemon Zest, lemon juice and gin. Pour Olive Oil and whisk constantly until combined. Allow this to sit on an ice bath and stir to bring back to cool temperatures. Cover and chill in the fridge for at least 4 hrs (until it is completely chilled).

  7. Follow Ice Cream Machine instructions to finish off the ice cream.