2 C whole milk

1 C sugar

Zest and juice of 1 lemon

½ C The Tasteful Olive’s mild or medium intensity EVOO


  1. Heat milk to boiling point and stir in sugar until dissolved.  Chill thoroughly in the refrigerator for 1-2 hours.
  2. Place mixture in blender.  Grate lemon zest into mixture; juice lemon; pour juice into blender
  3. While blender is running, slowly add the EVOO.  Chill thoroughly in the refrigerator for 1-2 hours
  4. Freeze liquid in an ice cream maker*

*if no ice cream maker, pour the mixture into a nonreactive shallow pan and freeze until just firm.  Remove from freezer and stir or use a mixer to smooth.  Freeze again and serve.

Recipe by Carol Firenze, author of "The Passionate Olive"