• 1 cup sugar
  • 6 egg yolks
  • 23 cup J. Olive Co. Extra Virgin Olive Oil
  • 3 cups milk
  • 1 cup heavy cream
  • 2 tsp vanilla extract
  • 1 tsp kosher salt
  • Fleur de sel or flaky sea salt, for serving


  1. Using a hand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 5 minutes.
  2. Add oil in a steady stream, and continue beating until smooth and airy, about 3 minutes.
  3. Add milk, cream, vanilla, and salt, and beat until combined.
  4. Pour into an ice cream maker and freeze according to manufacturer’s instructions.
  5. Serve with a sprinkling of fleur de sel or flaky sea salt, if you like.

Recipe courtesy of