Olive Oil Sea Salt Ice Cream

Olive Oil Sea Salt Ice Cream

2 cups organic heavy whipping cream, very cold
1/2 can sweetened condensed milk
1/4 cup extremely high quality extra virgin olive oil + for drizzling
1 tsp. extra coarse and crunchy sea salt + for topping
fresh peaches and rosemary

 

Ensuring both the bowl and the cream are extra cold, whip the cream until very stiff peaks form – on the verge of butter.

Fold in the sweetened condensed milk, until well combined.

Next, gently stir in both the olive oil and the salt.

Transfer to a rectangular or square baking dish and freeze for at least 4 hours.

To serve, scoop out both decadent and generous portions. 

 

Drizzle with additional olive oil and sprinkle each serving with extra salt.

Top with freshly sliced peaches and fresh rosemary, if desired.

 

(By the way, the addition of the sweet peaches and savory, aromatic rosemary is literally to die for).