14 ounces sweetened condensed milk
1/2 cup Verbena Vanilla Bean Olive Oil
1 vanilla bean pod
2 teaspoons vanilla extract
2 cups heavy cream
Optional: Balsamic Vinegar for drizzle
In a mixing bowl whisk together the condensed milk, extra virgin olive oil, vanilla bean and extract until fully Incorporated. Set aside.
In another mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
Fold the whipped cream into the condensed milk mixture about 1/3 at a time.
Pour into a loaf pan and cover with plastic wrap. Freeze overnight or for at least 6 hours.