3 egg yolks, whisked in a medium-sized bowl
2 C whole milk
1 C cream
1/2 C sugar
1/2 C of The Olive Bin's Lime Olive Oil
1/4 C honey
3/4 tsp salt
Raspberry Balsamic Vinegar
Lime Ice Cream with Raspberry Balsamic
Ingredients
Directions
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Heat the milk, cream, sugar, honey, and salt in a medium-sized thick-bottomed saucepan over low heat until the mixture becomes hot, but not boiling.
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Remove from heat and gradually driz- zle 2 cups of the milk mixture into the bowl with the egg yolks, whisking constantly. Once the 2 cups have been incorporated, pour the egg yolk mixture back into the saucepan, still whisking.
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Place the pan back onto the stovetop and cook over the lowest heat setting, whisking con- stantly, until the mixture has thickened, (about 5-10 minutes). Remove from heat, and whisk in the olive oil until fluidly combined.
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Allow to cool to room temperature, then cover and freeze for 4 hours or overnight. When ready to serve, drizzle with Balsamic and Enjoy!
