Basil Olive Oil Ice Cream & Watermelon Rosé Vinegar Reduction

August 1, 2026

Prepare an ice bath. Fill a large bowl with ice and two cups of water (ice cubes should barely float). Place a medium sized bowl with a strainer on top inside. Set in the fridge until needed.
In a saucepan over medium heat, warm the half-and-half, sugar and salt to 180°F. In the meanwhile, whisk the egg yolks in another bowl. Set aside.
Remove the half-and-half from the heat and reserve ½ cup to slowly pour into the eggs yolks, whisking constantly until combined. Scrape the egg mixture back to the saucepan with the remaining half- and-half.
Over medium heat, stir the mixture. Scrape the bottom as you stir, until the custard thickens and coats the back of a spatula, about 3 minutes. Watch carefully so the custard does not curdle.
Take out the ice bath. Strain the custard into the bowl, stirring occasionally until cool. While the custard is cooling, warm the honey in a small saucepan over low heat. Whisk honey into the custard until incorporated and then whisk in NEOO’s Basil Olive Oil until smooth.
Chill the mixture in the fridge overnight. See methods below.
- Chill without an ice cream maker: Pour mixture into an 8” x 4” pan and refrigerate, uncovered thoroughly, then put in freezer.
- Chill with an ice cream maker: churn per the manufacturer's instructions and then chill in the freezer.
Serve with Watermelon Rosé Vinegar Reduction and top with chopped pistachios for a nice crunch!

In a small saucepan combine all ingredients except for the greek-styled yogurt. Bring to a gentle simmer over medium heat. Lower the heat and simmer for around 10-12 minutes. It should reduce by around half.
Remove saucepan from heat and let it cool. Whisk in the greek-styled yogurt. Cool in fridge to thicken.