Sprinkle olive oil ice cream with sea salt
or shaved Parmesan. Photo courtesy
Canard Inc.

Like olive oil ice cream.

If the concept sounds strange, the flavor blew us away when we first had it in 2003, at Mario Batali’s Otto Enoteca in New York City.

The pastry chef, Meredith Kurtzman, made a trio of brilliant ice creams—we recall fig and crème fraîche ice cream were part of a trio that included olive oil ice cream.

Now, we’re about to make a batch with some fresh, fruity Lucero Olive Oil from California.

Get the recipe and make your own batch.

Find more of our favorite ice cream, gelato, frozen yogurt and sorbet in our Gourmet Ice Cream Section.