This is ambitious ice cream at its simplest, which makes it Chef Meghan Birnbaum's favorite ice cream recipe! It’s as easy as making a batch of vanilla ice cream. But vanilla can be boring, so swap it out and make some Olive Oil Ice Cream. The key to making Olive Oil Ice Cream is using a high quality olive oil. That makes using Olivo Amigo olive oil perfect for this! Finish it off with an extra drizzle of olive oil for the perfect bite!

Ingredients:

• ½ Cup Granulated Sugar
• 2 Tbsp Dry Milk Powder
• ¼ Tsp Xanthan Gum (easy to find, I promise!)
• 2 Tbsp Light Corn Syrup
• 1 ⅓ Cups Whole Milk
• 1 ⅓ Cups Heavy Cream

• 3 Cups Ice Cream Base
• ¼ Cup VITALITY extra virgin olive oil
• ½ Tsp Kosher Salt

• VITALITY extra virgin olive oil
• Flakey Sea Salt

Instructions:

1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
2. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
3. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

1. Put the ice cream base, Vitality extra virgin olive oil, and salt into a bowl and whisk until the oil is well dispersed; there will still be visible little droplets on the surface. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve. 
2. Quickly transfer the ice cream, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer until firm, at least 6 hours. It will keep for up to 3 months.