Feb 152016

Ingredients:
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)

Topping:
½ jar Ritrovo Caramiele Honey and Piedmont Hazelnut Spread
2 tablespoons Trampetti Extra Virgin Olive Oil or Poggi Bonsi Extra Virgin Olive Oil by Trampetti

Directions:

Ice Cream:

  1. In a chilled bowl, mix with a whisk or hand mixer the milk and sugar or honey until well-dissolved.
  2. Stir in the cream and vanilla extract or vanilla bean seeds.
  3. Place in an ice cream maker and follow manufacturer’s instructions for freezing.

Serve in a Pizzelle cups and Drizzle with Caramiele topping.

Topping:

Whisk together Caramiele sauce and olive oil

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About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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