Blood Orange Olive Oil Ice Cream

1 c. (250 ml) whipping cream
2 c. (500 ml) whole milk
1 c. (250 ml) sugar
1/6 c. (35 ml) dextrose
1/4 cup (60 mL) honey
pinch of salt
juice of 1/2 lemon
2 c. Blood Orange Olive Oil

Bring all the ingredients, except olive oil and lemon juice to a boil. Cool to room temperature using an ice bath. Add olive oil and lemon juice. Churn in ice cream maker until ribbon stage, 20 to 25 minutes.

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