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Basil Orange Olive Oil Ice-Cream

Prep Time:

30 Minutes

Cook Time:

24 hours + with wait time.


8 Servings



About the Recipe


  • Heavy Cream - 2 cups

  • Fresh Basil Leaves - 5

  • Orange Zest Strips - 10 ( from about 1 medium orange)

  • Sugar - 3/4 cup

  • Egg Yolks - 4

  • Salt - 1 pinch

  • Vanilla Extract - 1 T

  • Oleavia Basil Extra Virgin Olive Oil - 3 T


Step 1

Combine Heavy Cream, basil, and orange zest in a saucepan and heat over medium-low heat until the cream begins to bubble around the edges but not boil. Remove from heat, cover, and allow to steep for 30 minutes. Strain out basil and orange zest. Return to heat and bring to a simmer.

Step 2

While the cream is heating, whisk together sugar, egg yolks, salt, and vanilla extract.

Step 3

When the cream reaches a simmer slowly pour the cream into the egg mixture, whisking to make sure the eggs do not curdle. When fully incorporated return the mixture to a saucepan and heat over medium-low heat stirring constantly with a wooden spoon until sauce thickens. It should be thick enough to coat the back of a wooden spoon.

Step 4

Strain sauce into a large mixing bowl and cover the surface with a plastic wrap. Refrigerate overnight.

Step 5

After chilling overnight, pour mixture into the bowl of a stand mixture with the whisk attachment and mix on medium high speed until soft peaks form.

Step 6

Spread into a freezer safe container and freeze for at least 12 hours.

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