Blueberry & Rosemary Ice Cream Sundae

This gourmet ice cream sundae blends bold herb flavors with sweet-savory goodness. Our ultra-creamy homemade ice cream features Family Reserve Picual Extra Virgin Olive Oil, adding elegant fig and almond notes. Topped with macerated blueberries infused with Rosemary Olive Oil and Blueberry Dark Balsamic, it’s a deliciously earthy and fruity treat.

Serves 4

Ingredients: 

Ice Cream: 

1 ½ cups whole milk 

1 ½ cups heavy cream

½ cup granulated sugar

½ cup light brown sugar 

5 egg yolks 

⅓ cup Family Reserve Picual Extra Virgin Olive Oil

Olive Oil Macerated Blueberries: 

1 pint of fresh blueberries 

¼ cup Rosemary Infused Olive Oil 

2 tablespoons granulated sugar 

1 tablespoon Blueberry Dark Balsamic 

1 teaspoon vanilla extract 

Tuille cookies, for garnish 

Fresh mint sprigs, for garnish 

Fresh rosemary sprigs, for garnish 

Whipped cream topping, optional

Directions:

Prepare your ice cream maker according to the manufacturer's instructions. In a saucepan, whisk together the milk, cream, granulated sugar, and brown sugar. Then, warm over medium-low heat until the sugars dissolve, about 3–4 minutes. In a large bowl, whisk the egg yolks and Family Reserve Picual Extra Virgin Olive Oil until fluffy. Then, slowly combine the warm milk mixture while whisking. Chill this mixture overnight in a sealed container. Once cold, churn it in your ice cream maker according to instructions, then freeze until firm. Meanwhile, mix blueberries with Rosemary Infused Olive Oil, sugar, balsamic vinegar, and vanilla, and let them macerate for 2 hours until the mixture has become syrupy. To serve, scoop the olive oil ice cream into bowls, top with the blueberry syrup, and garnish with cookies, rosemary, and mint for a refreshing, gourmet treat.