Sweet Butter Olive Oil Ice Cream with Melon & Balsamic

Have you considered trying olive oil on your ice cream? Not only does it add a delicious flavor, but it also helps keep the ice cream smooth and creamy. Your loved ones are sure to be impressed! Additionally, extra virgin olive oil is a healthier topping option due to its abundance of monounsaturated fats, antioxidants, and anti-inflammatory properties. Its range of fruity, grassy, and spicy flavors can also complement a variety of ice cream base flavors.

Ingredients: 

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 

Instructions

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.