A Manzanillo new season olive oil is good here as it has an inherent sweetness and is light with a gentle finish. It results in an ice-cream with a fresh and caramel-like flavour with a hint of savouriness and creamy texture.

1.5 litres





Skill level

Average: 3.4 (48 votes)


  • 800 ml full-cream milk
  • 200 ml pouring cream
  • 1 vanilla pod, split and scraped
  • 100 g honey
  • pinch of river salt
  • 6 egg yolks
  • 150 g raw caster sugar
  • 200 ml Manzanillo new season olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 30 minutes

Place the milk, cream, vanilla pod, honey and a pinch of salt into a saucepan. Bring to the boil and then set aside.

Whisk the egg yolks and sugar in a stand mixture until pale, fluffy and doubled in size. Turn the mixer down to low and slowly pour in half of the hot milk mixture. Once this is all combined transfer this mix back into the saucepan with the remaining milk. Once you have all of these things back together again, you need you cook out your ice-cream base slowly over a low heat, stirring constantly with a large spoon. You want to cook it for about 5 minutes, it is ready once the custard coats the back of the spoon and you can draw your finger across it forming a line that stays there.

Remove the ice-cream base from the stove, strain through a fine strainer into a large mixing bowl and set aside to cool.

Once it has reached room temperature, whisk in the olive oil, making sure it’s fully combined and then transfer the mix to an ice-cream maker and churn according to the manufacturer’s instructions.



• New season oils are like wines and will vary according to season, where they are grown and their age. Keep this in mind when choosing your oil or a substitute and always let your own idea about flavour guide you.

• You have a bit of freedom in your choice of olive oil here as this recipe works well with most types. It becomes more a matter of personal taste, use a strong bitter oil for a sharp punchy flavour, or go for a more buttery and mild variety for a more gently flavoured ice-cream.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Lou Fay.


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Read our interview with Tama. This recipe is from our online column, The seasonal cook: Extra virgin olive oil. View previous The seasonal cook columns and recipes.