Meyer Lemon & Strawberry Ice Cream Sundae

Enjoy a fresh twist on the classic strawberry ice cream sundae with extra virgin olive oil ice cream. Topped with macerated strawberries infused with Seasons Meyer Lemon Olive Oil and Seasons Strawberry Dark Balsamic, this sundae perfectly balances creamy vanilla with zesty, sweet flavors. Finished with crunchy crushed butter cookies and freeze-dried strawberries, it’s a delightful treat that’s both creamy and crisp.

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 Strawberries: 

1 pint fresh strawberries, sliced 

¼ cup Meyer Lemon Infused Olive Oil 

2 tablespoons granulated sugar

1 tablespoon Strawberry Dark Balsamic 

1 teaspoon vanilla extract

4 tablespoons butter cookies, crushed 

2 tablespoons freeze-dried strawberries, crushed 

Fresh mint 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. Remove from heat. In a large bowl, whisk the egg yolks and Family Reserve Picual Extra Virgin Olive Oil until fluffy. Then, slowly add 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 the instructions, then freeze until firm. While the ice cream sets, combine the strawberries, olive oil, sugar, balsamic, and vanilla in a bowl and let them macerate for 2 hours, until the mixture has become syrupy. To serve, scoop the ice cream into bowls, top with the strawberries and syrup, sprinkle with crushed cookies and freeze-dried strawberries, and garnish with fresh mint.