Basil Infused Graza Olive Oil Ice Cream

Who doesn't love a scoop of ice cream mid afternoon, post dinner, date night, and, well, basically all the time? But wait, it get's better... Our dear friend and private chef Samantha Beech made us the most delicious basil infused ice cream drizzled with olive oil from new brand at Jones + Co Graza. Graza is high quality olive oil that's meant to be squeezed, not saved... They are all about empowering you to elevate your kitchen experience by offering an #evoo that private chefs and foodies use...and it makes a big difference. Like a sprinkle of flaky salt or the squeeze of a good condiment, Drizzle adds a big pop of flavor as a finishing oil right before you dig in! Give this a try and let us know what you think!


Basil Infused Graza Olive Oil Ice Cream

Ice Cream ingredients (makes 1 quart)

  • 2 1/2 C half and half
  • 1tsp sea salt
  • 4 large egg yolks
  • 3/4 C granulated sugar
  • 1/2 pure vanilla extract
  • 1/2 C infused oil* ft Graza's Drizzle 

In a large bowl, whisk the egg yolks and sugar until the mixture is pale and fluffy. Set aside.

In a heavy sauce pan warm the half and half and sea salt until it reaches 180•

Remove the saucepan from the heat and slowly temper the egg yolk mixture by pouring half of the warm milk into the bowl while whisking continuously. Add the egg yolk and milk mixture back to the saucepan and stir on low heat until the custard coats the back of a spatula, about 3 minutes.

Strain the mixture into a bowl over an ice bath and let cool completely. Stirring a few times.

Whisk in the olive oil and vanilla. Churn according to your machines instructions. If you don’t have an ice cream maker, this recipe does well poured into an 8x4 inch loaf pan and frozen overnight.

*For the infused oil

Blend together and strain through a fine sieve or cheese cloth. Oil will keep in the refrigerator for up to 4 days. Serve over pie, enjoy on it's own, and scoop into Jars of Dust Ceramic Bowls we have in shop just like Sammy! 


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