Olive Oil Ice Cream

Ingredients:

1/2 cup granulated sugar

2 tablespoons nonfat powdered milk

1/4 teaspoon xanthan gum

1 1/3 cups whole milk

2 tablespoons light corn syrup

1 1/3 cups heavy cream

1/4 cup grassy extra-virgin olive oil (such as Red Ridge Farm Durant Arbequina), plus more for garnish

1/2 teaspoon kosher salt

Flaky sea salt (such as Maldon)

Steps to Make It:

Step 1: Stir together sugar, powdered milk, and xanthan gum in a small bowl. Whisk together milk and corn syrup in a medium saucepan. Add sugar mixture, and whisk until smooth. Heat mixture over medium, whisking often, until sugar has fully dissolved, 3 to 4 minutes. (Do not simmer.) Remove from heat, and whisk in cream. Cover and chill at least 6 hours. For even better texture and flavor, chill mixture up to 24 hours. Base can be stored in an airtight container in freezer for up to 3 months; thaw completely before using.

Step 2: Whisk together chilled base, olive oil, and kosher salt until well combined. (There will still be little droplets of oil on the surface.) Pour mixture into freezer bowl of a 11/2-quart electric ice cream maker, and proceed according to manufacturer’s directions until ice cream has the texture of soft-serve, about 35 minutes. (Instructions and times may vary.)

Step 3: Quickly transfer ice cream to a freezer-safe container; press parchment paper directly onto surface. Cover container, and freeze until firm, at least 6 hours. Ice cream can be stored in freezer up to 3 months. To serve, garnish with olive oil and flaky sea salt.