Olive Oil Ice Cream


  • 250ml milk
  • 50ml cream
  • 20g milk powder
  • tsp tremoline (stabiliser)
  • 200ml olive oil
  • dry vanilla bean
  • tsp dry kaffir lime zest
  • flake salt
  • pepper


Bring milk and cream to 30`C; add tremoline and milk powder and bring to 80`C.

Add vanilla; cool in fridge until room temperature.

Add kaffir lime zest, and a pinch of salt and pepper; infuse for 1 minute; strain.

Put milk mix in Thermo-mix (blender) on speed 5; drizzle in olive oil until all has been emulsified.

Pour into Paco-jet container and freeze for at least 24 hours before churning.


Woodburn Olives
Walla West Road
Walla Walla
N.S.W 2659

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