While it's a little difficult to find authentic Olive Oil ice cream outside of Italy it is not impossible to make thanks to Adventures in Cooking .  It has the richest most distinct flavor that I now prefer it over coffee ice cream, and coffee ice cream is a flavor I've been devouring for over a decade.  Olive Oil ice cream does not require an acquired taste---it's sweet, silky, and subtly fruity.  The main ingredient is obviously finding the perfect olive oil.  If it's extra virgin, aged, flavored or whatever suits your palette, it's your call.  I believe this to be the beauty of the ice cream.  It will suit you, not the other way around.  If you happen to make it this summer, I'd love to hear if you enjoyed it or more importantly if you've ever experienced it in a small cafe off the Almalfi Coast?  It was there that I first fell in love with this decadent dessert.  I'm sure you will too.  Enjoy!

| ingredients |
3 egg yolks, whisked in a medium sized bowl
2 cups of whole milk
1 cup of cream
1/2 cup sugar
1/2 cup olive oil
1/4 cup honey
3/4 teaspoon salt
1/2 teaspoon vanilla extract

 | directions |
heat the milk, cream, sugar 
honey and salt in a medium sized
tick bottomed saucepan
over low heat until the mixture
becomes hot, but not boiling

remove from heat and gradually 
drizzle two cups of  the mixture 
into a bowl with the egg
yolks whisking constantly
once the two cups has been 
incorporated, pour the egg yolk mixture
back into the saucepan, still  whisking

place the pan onto the stove top
and cook over the lowest heat setting
whisking constantly, until the mixture 
has thickened-remove from heat
and whisk in the olive oil and vanilla
extract  until fluidly combined

allow to cool to room temperature
then cover and refrigerate overnight

per your ice cream machines directions
allow the ice cream to churn
until the mixture begins to freeze and thicken
freeze until ready to serve

| enjoy |
at a graduation dinner in honor of your loved one that is about to go out and conquer the world

*images/recipe via