Sound weird? Trust me, it’s delicious. Be sure to use a good quality olive oil for a bright fruity flavor.

Subscribe to Sweet Paul




3⁄4 cup sugar

1 tablespoon corn syrup

3⁄4 cup heavy cream

2 tablespoons unsalted butter

1⁄2 teaspoon flakey salt

Olive Oil Custard:

11⁄2 cups whole milk

11⁄2 cups heavy cream

1⁄2 cup+2 tablespoons sugar

1⁄4 teaspoon salt

4 egg yolks

1⁄4 cup fruity olive oil

  1. In a medium saucepan, bring the sugar, corn syrup, and 2 tablespoons water to a boil over medium-high heat, stirring once after the sugar begins to melt.
  2. Boil the mixture, swirling the pan occasionally, until the mixture turns a deep amber color, about 8–10 minutes. Brush down the sides of the pan with a wet pastry brush to get rid of any sugar crystals.
  3. Remove from the heat and gradually add the cream (mixture will bubble vigorously).
  4. Return to medium heat and cook, stirring occasionally with a wooden spoon, until smooth, about 2 minutes.
  5. Remove from the heat and stir in the butter and salt. Transfer to a heatproof container and cool completely.
  6. In a medium saucepan, heat the milk, cream, 1⁄2 cup sugar, and salt over medium-high heat, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over.
  7. Meanwhile, in a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes.
  8. Temper the yolks by slowly whisking in about 1⁄4-1⁄2 cup of the hot cream mixture, and then add this back to the saucepan.
  9. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
  10. Strain into a medium metal or glass bowl to catch any overcooked bits. Whisk in the olive oil until well combined and set over an ice bath to chill.
  11. Churn in your ice cream maker.
  12. Transfer large spoonfuls of the ice cream to a glass or metal container. After each spoonful, drizzle caramel, and drag through a few swirls with a knife. Keep layering and swirling until you reach the top.
  13. Reserve the leftover caramel sauce to drizzle on top.
  14. Serve with flakey salt and a little drizzle of olive oil . Store in the freezer for up to 2 weeks.


Sound weird? Trust me, it’s delicious. Be sure to use a good quality olive oil for a bright fruity flavor.
Photography by Styling by Dimity Jones + Food & Recipe by Chelsea Zimmer + Photography by Linda Pugliese

Made it? Tell us about it–