Rosemary Olive Oil Sea Salt Sundae

07/08/2012

I don’t have much of a sweet tooth, but  I find the idea of savory ice cream intriguing. When I came across this recipe for Rosemary, Olive Oil And Sea Salt Sundae, it seemed like the prefect balance of salty and sweet. But here’s the snafu—the recipe is for homemade ice cream. I don’t have an ice cream maker (not yet, that is) and even if I did, I didn’t have the patience nor inclination to mix much of anything this weekend. So, I cheated.

Infuse olive oil with rosemary from the garden: Place 2 chopped sprigs of fresh rosemary in a sauce pan, and cover with 1 cup or organic extra virgin olive oil. Warm on medium heat for 20 minutes. Reduce to low heat and simmer for 15 minutes. Allow to cool, then strain away the spent rosemary.

Scoop ice cream into a dish. A very simple flavor like vanilla is best, but I used butter pecan because it’s my fave, and well, that’s what I had in the freezer.

Drizzle the olive oil over the ice cream. Sprinkle with sea salt.

I’m pretty excited because this sundae took no time at all to make, and tastes like something served at a five-star restaurant. I was also stoked that I made it with ingredients from the Beauty Pantry of all places, and I had enough olive oil left for a pre-poo. Woot-woot!

What is your favorite flavor of ice cream? Have you ever tried savory ice cream?