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Lemon Olive Oil Ice Cream with Fleur de Sel

by Suzie Bellomo on May 21, 2024
Lemon Olive Oil Ice Cream with Fleur de Sel

We’re obsessed with this simple Lemon Olive Oil Ice Cream with Fleur de Sel! The zesty, refreshing flavor of Il Fusti Lemon Olive Oil perfectly balances the creamy sweetness, while a sprinkle of Fleur de Sel adds a delightful hint of saltiness. A must-try treat!




  • 1 ½ cups / 360 g heavy cream, divided
  • 1 ½ cups / 360 g whole milk
  • ⅔ cup / 133 g granulated sugar
  • ½ teaspoon fleur de sel or fine sea salt
  • 4 large egg yolks
  • 1 piece lemon peel, about the size of a quarter
  • ¼ cup / 56 g Il Fusti Lemon Olive Oil




  1. Combine milk and remaining heavy cream (3/4 cup) in a saucepan. Add sugar and salt and cook, stirring occasionally, until it starts to steam and barely bubble around the edges (do not let it fully boil).
  2. In a medium bowl, whisk together egg yolks until smooth.
  3. Slowly whisk some of the hot cream mixture into the egg yolks, drizzling in 1/3 cup or so at a time, until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.
  4. Pour the yolk mixture back into the saucepan and return to medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 175ºF. Do not allow it to boil. Remove from heat, and pour the mixture through a fine mesh sieve into a bowl, discarding any solids. Add remaining 3/4 cup cream and lemon peel. Let cool slightly (you can also use an ice bath to expedite this process), then cover with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture to prevent skin from forming on top. Refrigerate until completely cool, at least 3 hours, or overnight if possible.
  5. Once fully chilled and just prior to churning, remove lemon peel and discard. Slowly drizzle Il Fusti Lemon Olive Oil into the chilled cream mixture, whisking vigorously until fully incorporated.
  6. Churn in an ice cream machine according to the manufacturer’s instructions. When it is the consistency of soft serve, transfer to a freezer-safe container. Press a layer of parchment paper on the top of the container to prevent freezer burn, then cover and freeze at least 2 hours or overnight until firm.


This recipe was adapted and directly sourced from


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