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Olive Oil Basil Strawberry Ice Cream

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3 Egg Yolks

2 Cups Whole Milk

1 Cup Cream

½ Cup Sugar

½ Cup Brava Gourmet Basil Olive Oil

¼ Cup Honey

¾ Tsp. Kosher salt

½ Tsp. Vanilla Extract

¾ Cup cup of freshly chopped strawberries


This is a custard based ice cream. Separate the egg yolks from the egg whites. Whisk the 3 egg yolks in a bowl. Heat the milk, cream, sugar, honey and salt in a saucepan over low heat until the mixture becomes hot. Make sure the mixture does not boil, but it must get hot.

Remove from the heat and gradually drizzle part of the milk mixture into the bowl with the egg yolks and continue to whisk. Continue to add and combine milk mixture with the egg yolks until completely incorporated. Put the combined mixture back into the saucepan over low heat and constantly stir until the mixture has thickened. This may take 5-10 minutes. Remove from the heat and whisk in the Basil olive oil and vanilla extract until combined. Let cool and it is best if placed in the refrigerator for 2-4 hours to allow this mixture to get cold.

Following the Ice Cream maker manufacturer’s directions, pour the mixture into the ice cream maker. Allow the mixture to churn and within the last 10 minutes or so, pour the freshly chopped strawberries into the ice cream maker. Allow the ice cream to become as solid as possible. Pour the ice cream into an air tight container and place in the freezer should you wish a more frozen texture of ice cream. This recipe makes about 1.5 quarts of ice cream.

YOU WILL BE SURPRISED just how tasty this ice cream is-Enjoy!