Bay leaf, olive oil and sea salt ice cream

by | Jun 10, 2024

An intriguing, sensual ice cream that tastes like the sunshine and the sea in every spoonful. For the perfect olive oil flavour, it has to be the best olive oil and here we add Honest Toil cold-pressed, unfiltered extra virgin olive oil to this ice cream and finish with a drizzle more along with a sprinkle of Pure Sea Salt. This elevates your ice cream from a delicious ice cream to your new favourite dessert.




  1. Pour the milk into a small saucepan, and add the bay leaves, salt and sugar. Warm gently until the milk starts to steam and bubbles appear at the side of the pan, but don’t let it boil. Remove from the heat and set aside to infuse for 30 minutes, covered with a clean tea towel.

  2. Pour the double cream into a mixing bowl and place a sieve over the top.

  3. Whisk the egg yolks into the infused milk, and return the pan to a medium-low heat. Cook gently, stirring all time, until the mixture thickens to coat the back of a wooden spoon. Pour the custard through the sieve into the cream and whisk to combine. Pour the Honest Toil olive oil into the bowl with the cream and custard mixture and whisk vigorously by hand, until the oil is completely incorporated. Cover with a tea towel and cool to room temperature, before transferring to the fridge to chill for 30 minutes.

  4. Churn in an ice cream maker until thickened and semi-frozen, then use a spatula to transfer the ice cream to a loaf tin. Cover tightly with a wax wrap or clingfilm and transfer to the freezer for at least 6 hours. Remove the ice cream from the freezer 10 minutes before scooping and pour over a dessertspoon of oil over each portion with ice cream. Finish with a pinch of Halen Môn Pure Sea Salt.

RECIPE: By Anna Shepherd for Halen Môn and Honest Toil.


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