ICE CREAM

2 C whole milk

1 C sugar

Zest and juice of 1 lemon

½ C The Tasteful Olive’s mild or medium intensity EVOO

1. Heat milk to boiling point and stir in sugar until dissolved. Chill thoroughly in the refrigerator for 1-2 hours.
2. Place mixture in blender. Grate lemon zest into mixture; juice lemon; pour juice into blender
3. While blender is running, slowly add the EVOO. Chill thoroughly in the refrigerator for 1-2 hours
4. Freeze liquid in an ice cream maker*

*if no ice cream maker, pour the mixture into a nonreactive shallow pan and freeze until just firm. Remove from freezer and stir or use a mixer to smooth. Freeze again and serve.

Recipe by Carol Firenze, Author of “The Passionate Olive”