Floating Olive Branch
Sweet Butter Olive Oil Ice Cream with Melon & Balsamic


Olive Oil Ice Cream: 

1 cup whole milk 

1 cup heavy cream 

1/2 teaspoon salt 

1/2 cup granulated sugar 

5 egg yolks 

1/2 cup Sweet Butter Infused Olive Oil 


1 cantaloupe, cut into wedges and seeded 

1/2 cup Raspberry Balsamic 

Mint sprigs for garnish 



Prepare your ice cream maker according to the manufacturer's instructions. 

Place milk, heavy cream, salt, and sugar in a medium saucepan and slowly warm over medium-low heat, whisking frequently, until the sugar and salt have dissolved, about 6 minutes. Place egg yolks and olive oil in a medium bowl and whisk until thoroughly combined. Once the sugar and salt have dissolved, slowly pour the milk into the egg mixture in a thin stream, whisking vigorously to temper and combine. Once combined, refrigerate overnight until thoroughly cooled. Once cooled, pour the ice cream mixture into your prepared ice cream maker and churn. Once churned, transfer to a container and freeze until firm, about 4-6 hours. To serve, scoop ice cream into a prepared cantaloupe and serve with raspberry balsamic on the side for drizzling. Garnish with mint sprigs.