Meyer Lemon & Strawberry 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 Oil-Macerated Strawberries:
1 pint fresh strawberries, sliced
1/4 c. Lemon Olive Oil
2 Tbsp. sugar
1 Tbsp. Strawberry Balsamic
1 tsp. vanilla
4 Tbsp. butter cookies, crushed
2 Tbsp. freeze-dried strawberries, crushed
fresh mint for garnish
whipped cream, optional

In a saucepan whisk together the milk, cream sugar and brown sugar. Warm over med-low heat until sugar is fully dissolved, about 3-4 minutes. Remove from heat.

In a large bowl whisk the egg yolks and the EVOO until fluffy. Add the milk mixture to the egg mixture whisking continually until well blended. Transfer to a sealed container and chill overnight or until cold. 

Churn in your ice cream maker and freeze until firm. While the ice cream sets, combine the strawberries, olive oil, sugar, balsamic and vanilla in a bowl and let macerate for 2 hours until the mixture has become syrupy.

To serve scoop the ice cream into bowls, top with the strawberries and syrup, sprinkle with crushed cookies and garnish with mint.