Blueberry & Rosemary Ice Cream Sundae

Ingredients for Ice Cream:
1 1/2 c. whole milk
1 1/2 c. heavy cream
1/2 c. sugar
1/2 c. light brown sugar
5 egg yolks
1/3 c. Mild or Medium EVOO

Ingredients for Olive Oil-Macerated Blueberries:
1 pint fresh blueberries
1/4 c. Rosemary Olive Oil
2 Tbsp. sugar
1 Tbsp. Blueberry Balsamic
1 tsp. vanilla
Tuille cookies for garnish
fresh rosemary sprigs for garnish
whipped cream optional

In a sauce pan whisk together the milk, cream, sugar and brown sugar. Then warm over med-low heat until the sugar has fully dissolved, about 3-4 minutes.

In a large bowl, whisk the egg yolks and the EVOO until fluffy. Slowly combine the warm milk mixture with the egg mixture whisking continually till fully incorporated. Chill this mixture in a sealed container overnight or until well chilled. Once cold, churn in your ice cream maker and freeze.

Meanwhile, mix the blueberries with the Rosemary Olive Oil, sugar, balsamic and vanilla and let them macerate for two hours until the mixture has become syrupy.

To serve, scoop the ice cream into bowls and top with the blueberry syrup and garnish with the cookies, rosemary and whipped topping for a refreshing gourmet treat.