Fior Di Latte Sundae Recipe

Warm base

In a heavy-bottom saucepan, combine the whole milk (2 cups), heavy cream (1 cup), and granulated sugar (0.75 cup). Warm over medium-low heat, stirring until the sugar dissolves and the mixture is steaming, but not boiling.

Flavor the base

Remove from heat and whisk in honey (2 tbs) and vanilla extract (1 tsp) until fully integrated.

Chill base

Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Churn

Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions, until thick and creamy, about 20-25 minutes.

Prepare finishing drizzle

In a small bowl, whisk together extra virgin olive oil (1 tbs) and pink Himalayan sea salt (0.25 tsp) until emulsified; set aside.

Finish and freeze

Transfer the churned gelato to a freezer-safe container. Drizzle a thin ribbon of the olive oil-salt mixture over the surface and swirl to create ribbons. Freeze for 2-4 hours to firm. Serve with a light additional drizzle if desired.