Bergamot Olive Oil Ice Cream

1. 1

   Combine cream, milk, sugar and salt in a medium, heavy-bottomed sauce pan. Cook over medium-low heat, stirring occasionally, until the milk mixture just bubbles around the edges and the sugar dissolves.

2. 2

   Remove from the heat and add the olive oil and vanilla. Stir to combine. Cool to room temperature before adding to an ice cream machine and churning following the manufacturer's instructions. You can eat right away as a softer-serve style ice cream, or place the churned ice-cream in the freezer for an hour in an airtight container to firm up. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.