This is Sandy Oaks Orchard signature olive oil ice cream. You will need an ice-cream maker.
- 1 quart heavy cream
- 1 quart whole milk
- 8 egg yolks
- 1/2 cup honey
- 1/2 cup Sandy Oaks Extra Virgin Olive Oil
Directions – Download The Recipe
Whisk egg yolks with honey in a bowl.
Simmer the milk and cream mixture to a boil in a small pot.
Poor milk and cream mixture slowly into the yolk mixture.
Pour mixture back into the pot and heat over medium heat until mixture coats the back of a spoon without running off.
Strain mixture and chill for at least four hours.
Whisk in Sandy Oaks Extra Virgin Olive Oil and churn in ice cream maker according to instructions.
Yields 8 quarts.