Salted Vanilla Bean Olive Oil Ice Cream

Servings: 6

Total time: 8 Hours 10 Minutes

INGREDIENTS

2 cups heavy whipping cream

14 oz sweetened condensed milk (about 1 3/4 cups)

1 tbsp vanilla extract or vanilla bean paste

1/2 tsp Diamond Crystal Coarse Himalayan Pink Salt plus more for topping

2 tbsp olive oil, divided

2 tbsp liquid honey, divided

DIRECTIONS

Line a loaf pan with parchment paper.

In a small bowl mix together the vanilla extract, salt and sweetened condensed milk until combined.

In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks.

Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Be careful not to over-mix.

Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp honey, 1 tbsp olive oil and 1/2 tsp sprinkle of salt and use a toothpick to gently swirl them into the mixture. Pour in the remaining ice cream mixture and top with 1 tbsp honey, 1 tbsp olive oil and one more pinch of salt. Again, use a toothpick to swirl it into the mixture.

Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving.