Nothing screams summer than creamy, lemony and delicious ice cream! This recipe is super easy to whip up at home.


  • 4 egg yolks

  • 1/2 cup caster sugar

  • 1 1/2 cups milk

  • 300 mls thickened cream

  • 1/2 cup extra light olive oil

  • 1/3 cup lemon juice


  • 1.

    Place the egg yolks and sugar in the bowl of an electric mixer and whisk until pale and thick. Place the milk and cream in a medium saucepan bring to simmering point. With the mixer running pour the milk mixture into the egg mix and beat until combined. Pour in the olive oil and lemon juice and combine thoroughly.

  • 2.

    Strain the mixture into a bowl, cover the surface with cling wrap and refrigerate for 2-3 hours. Churn in an ice cream machine according to manufacturer’s instructions. (Alternatively pour the mix into a shallow container and freeze for two hours. Beat with an electric mixer and refreeze. Repeat).

  • 3.

    Serve with fruit or topping of choice.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 278kj
  • Fat Total 24g
  • Saturated Fat 9g
  • Protein 2g
  • Carbohydrate 13g
  • Sugar 12g
  • Sodium 30mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


This recipe is best created with Bertolli Extra Virgin.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings