Olive Oil Vanilla Ice Cream


  • .25 cup(s) extra-virgin olive oil, plus more for garnish (optional)
  • 2 large eggs plus 2 yolks, lightly beaten
  • 1 vanilla bean, split
  • 2 cup(s) milk
  • 1 can(s) (14-ounce) sweetened condensed milk

1. Bring milk and vanilla bean to a simmer in a heavy, medium saucepan. Remove from heat and allow vanilla to steep in milk for 30 minutes. Scrape seeds from vanilla bean into milk and return to a simmer over medium heat. 2. Meanwhile, place eggs in a medium bowl, and slowly add about 1/3 of the...

View full recipe at SpringPad


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