Olive Oil Brownie Sundae Delight

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. Medium EVOO

Olive Oil Caramel Sauce:
1/3 c. Sweet Butter Olive Oil
1/3 c. Virgin Mady Maple Syrup, chilled
4 brownie slices
4 Tbsp. chopped walnuts
fresh mint sprigs for garnish
whipped cream topping, optional

Start by prepping your ice cream maker. In a medium saucepan, whisk together the milk, cream, sugar and brown sugar. Warm over medium-low heat, whisking often until the sugar is fully dissolved, about 3 - 4 minutes. Remove from heat.

In a large bowl whisk the egg yolks and olive oil until the mixture is light and fluffy. Slowly pour in the warm cream mixture while whisking until fully combined. Pour yolk mixture back into the pot. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170F on an instant-read thermometer).

Transfer the mixture to a sealed container and refrigerate overnight or until well chilled. Once cold, churn the mixture in your ice cream maker and transfer to a sealed container and freeze till firm.

While the ice cream sets, make the olive oil caramel by whisking olive oil and the chilled maple syrup until smooth and slightly thickened.

When you're ready to serve, place brownie slices in bowls, top with scoops of ice cream, drizzle with caramel sauce and sprinkle with walnuts. Garnish with the fresh mint and whipped cream. Serves 4.

*Take this to the next level by adding Cyprus Flake Sea Salt as a finishing touch over the top as well!