1 L

Ready In




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About this Recipe

By: Emma Parsons 

Our Estate Select extra virgin olive oil gives this ice cream a wonderful silky smooth texture that makes it melt in your mouth. 


  • 1 cup full cream milk 

  • 1 cup cream 

  • 1 tsp  vanilla essence 

  • 6 large egg yolks 

  • ½ cup of sugar 

  • ½ tsp Himalayan pink sea salt 

  • 1 cup fresh strawberries 

  • 2 Tbsp honey 

  • ½ tsp rose water 

  • ½ cup Liviana Estate Select extra virgin olive oil 

  • A sprinkle of dried rose petals to garnish 

An indulgent, fragrant experience.

If you do not have an ice cream churner you can place the ice cream into the freezer after cooling and stir it periodically every half hour until it resembles an ice cream consistency. 

Step by Step Instructions

Step 1

Place the base of your ice cream churner  into the freezer. 

Step 2

In a medium saucepan scald the milk, cream and vanilla essence, stirring regularly with a wooden spoon to avoid a skin from developing on the surface.

Step 3

In a glass mixing bowl whisk together the egg yolks, sugar and salt until the mixture is a pale yellow colour and has a thick consistency, this is known as the ribbon stage.

Step 4

Remove the milk and cream mixture from the heat and slowly pour it into the egg yolk mixture while whisking it to prevent the egg yolks from cooking and forming lumps.  

Step 5

Use a food processor or blender to blend together the strawberries, honey and rose water, you should get a pink puree. Add  the puree to the milk and cream mixture. 

Step 6

Place the mixture back on the heat and use a wooden spoon to stir the mixture constantly until it has thickened slightly. You can use a wooden spoon to test the thickness, when lifted the mixture should coat the back of the spoon. 

Step 7

Transfer the mixture into a glass bowl, add the dried rose petals, if desired, cover with plastic wrap and allow to cool to room temperature. An ice bath can be used to speed up this process.

Step 8

Once cooled to room temperature, place the mixture in the refrigerator for about 3-4 hours to cool completely. 

Step 9

Once the mixture is cooled place it into an ice cream churner and churn until the mixture resembles an ice cream consistency. If you do not have an ice cream churner see note above.

Step 10

Place the ice cream into a freezable container and freeze until firm. 








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