Serves 6-8
Ingredients:
Ice Cream Base:
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 teaspoon Fleur de Sel
5 egg yolks
1/2 cup Persian Lime Infused Olive Oil
2 tablespoons lime zest
Graham Cracker Topping:
1 cup graham crackers, crushed
2 tablespoons Sweet Butter Infused Olive Oil
Instructions
Follow the manufacturer’s instructions for prepping your ice cream maker to freeze the bowl or base overnight.
Place milk, cream, sugar, and salt in a medium saucepan and whisk to combine. Warm over low heat, stirring frequently, until the sugar and salt have dissolved, about 10 minutes. Set aside to cool for 5 minutes.
Place eggs, Persian Lime Infused Olive Oil, and lime zest in a large bowl and whisk to combine. Slowly pour the milk mixture into the bowl in a thin stream, whisking while pouring to temper the milk and eggs. Pour the ice cream base into a sealable container and refrigerate until chilled about 2-3 hours.
Pour the cooled ice cream base into your ice cream maker and churn following the manufacturer’s instructions. Once churned, transfer to a flat-bottomed container, cover, and freeze overnight.
To make the topping, preheat the oven to 325°F and line a medium baking sheet with parchment. Place the crushed graham crackers and olive oil in a medium bowl and stir to combine. Spread the crumbs onto the prepared baking sheet, spreading out in an even layer. Place in the oven and toast for 10 minutes or until crisp. Remove from the oven and set aside to cool completely at room temperature.
Scoop the ice cream into bowls to serve, and sprinkle with graham cracker topping.
