1 cup whole milk, well chilled
3/4 cup organic raw sugar or 1/2 cup Acacia Honey by Apicoltura Dr. Pescia
2 cups heavy cream
1 whole vanilla bean, seeds only or 1 to 2 teaspoons vanilla extract
2 tablespoons Trampetti Extra Virgin Olive Oil or Poggi Bonsi Extra Virgin Olive Oil by Trampetti
2 tablespoons Michele Ferrante Oregano (from branches)
- In a chilled bowl, mix with a whisk or hand mixer the milk and sugar or honey until well-dissolved.
- Stir in the cream and vanilla extract or vanilla bean seeds.
- Place in an ice cream maker and follow manufacturer’s instructions for freezing.
Serve in a Pizzelle cups and Drizzle with Caramiele topping.
Whisk together Caramiele sauce and olive oil