The Ultimate Guide to Olive Oil Ice Cream: Best Oils, Flaky Salts, and Recipe Variations

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Home compressor machines and freezer-bowl units behave differently than commercial batch freezers. Commercial units extract heat rapidly while incorporating minimal, controlled overrun (air). Home machines churn slower, meaning excessive oil can inhibit proper freezing.

Maintain a ratio of roughly 1/2 cup (120 ml) of extra virgin olive oil per 1 quart (about 950 ml) of base. Going beyond 2/3 cup increases the unsaturated fat content so much that the ice cream will turn soupy within two minutes of leaving the freezer.

Chill your churn canister for at least 24 hours if using a pre-freeze bowl model. Keep your custard base chilled at 38°F (3°C) right up to the second you pour it into the machine. Churn until the mixture reaches a soft-serve consistency, usually 20 to 25 minutes. Immediately scrape the ice cream into a pre-chilled, shallow metal loaf pan. Metal transfers heat faster than plastic or glass, allowing the dessert to pass through the critical hardening zone quickly to prevent icy crystal growth.