INGREDIENTS:
- 4 egg yolks
- 1/3 cup Botticelli Chef Select Finishing Extra Virgin Olive Oil, plus more for drizzling
- 1 1/2 cup whole milk
- 1 1/2 cup heavy cream
- 1/3 cup honey, plus more for topping
- 1/2 cup brown sugar, packed
- 1 tsp vanilla bean paste or vanilla extract
- 1/2 tsp sea salt
- Flakey salt for topping
PREPARATION:
- Add the brown sugar, honey, salt, milk, and cream to a saucepan. Heat over medium high just until the sugar melts.
- While the cream mixture is heating, whisk the egg yolks together in a large bowl. Slowly pour 1 cup of the cream mixture into the yolks while whisking quickly to temper the yolks. Pour the cream/yolk mix back into the saucepan and return the stove.
- Cook over medium high heat, stirring constantly with a wooden spoon, until the mixture reaches 165F. This should take about 5 minutes.
- Slowly whisk in the olive oil and vanilla until combined. Pour the mixture through a fine mesh strainer and into a large bowl. Place plastic wrap (or parchment) directly onto the ice cream base and cover completely. Refrigerate for at least 4 hours or overnight.
- Mix the ice cream according to your ice cream maker's instructions. Scoop into cups, top with honey, Finishing Extra Virgin Olive Oil, and flakey sea salt. Enjoy!