Rethink Olive Oil & Balsamic Vinegar

Yes, Olive Oil Ice Cream!! Silky and soft ice cream without a machine!

So many flavor combinations, we just made vanilla by substituting our new Spanish Ultra Premium Olive Oil for the Lemon and adding a dash of vanilla extract. Let us know your unique combinations.

Lemon Olive Oil Ice Cream with Dark Raspberry Balsamic Vinegar Drizzel

Ingredients:

• 5 T honey
• 4 T milk
• 4 T heavy cream
• 2 T lemon olive oil (or any fresh olive oil)
• Lemon Zest
• 3/4 t kosher salt (1/2 this amount if using regular salt)
• 1 1/2 c heavy cream
• Dark Raspberry balsamic vinegar (or balsamic of your choice, we tried coffee and coconut, yummm!)
  
  

Instructions:

1. Whisk together honey, milk, heavy cream, olive oil, zest and salt until well combined.
2. In a separate larger bowl, whisk the heavy cream by hand or a stand mixer until stiff peaks form.
3. When you lift the whisk out of the bowl and flip it over, a peak of whipped cream should stand upright without flopping over.
4. Take a dollop of the whipped cream and add it to the smaller bowl with milk and honey and stir vigorously .
5. Add this mixture to the whipped cream and using a rubber spatula gently combine the two components by scraping the sides and bottom of the bowl as you go.
6. Repeat this folding to fully incorporate the cream while maintaining its air bubbles.
7. Transfer to an airtight container and freeze at least three hours.
8. To serve, let the ice cream thaw for 10 minutes before scooping.
9. Drizzle with Dark Raspberry Balsamic Vinegar

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