Olive Oil de Puglia

½ cup granulated sugar

2 Tablespoons dry milk powder

¼ teaspoon xanthan gum

2 Tablespoons light corn syrup

1+⅓ cups whole milk

1+⅓ cups heavy cream

¼ cup Premium Extra Virgin Olive Oil

½ teaspoon Kosher sea salt

1. Whisk together the chilled eggless ice cream base, olive oil, and sea salt until well combined.
2. Add mixture to your chilled ice cream maker bowl and set the ice cream maker according to the manufacturer instructions.
3. Churn for about 23-25 minutes until the texture is that of soft-serve ice cream. (Instructions and times may vary.)
4. Quickly transfer ice cream to a freezer safe container, and press parchment paper directly onto surface of the ice cream. Cover container and freeze until firm - at least 6 hours. Ice cream can be stored in freezer up to 3 months.
5. Serve with garnish of olive oil, lemon zest and flaky sea salt.