This is a delicious ice cream! I used Blood Orange Olive Oil from The Olive Press (available at my local farmer’s market). I was going to swirl in some Chocolate Balsamic sauce (see this earlier version) but I didn’t want the chocolate to overwhelm the delicately fragrant citrus flavor in the ice cream. Other mix-in possibilities: dates, figs, pistachios.
*Quite possibly the one and only recipe you’ll find on this blog that uses EGGS because I made this ice cream over a year ago before I became interested in Philadelphia-style or Jeni-Britton-inspired eggless recipes.