2 cups full fat, thick yogurt
1 1/2 cups thawed mango puree (or fruit of choice)
1 cup heavy whipping cream
2 tbsp powdered milk
1 cup sugar
1/2 tsp salt
1/4 cup D’Avolio Persian Lime Olive Oil
2 tbsp D’Avolio Mango White Balsamic (or fruity balsamic of choice)
In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to ice cream maker manufacturer’s instructions. Serve right away as soft serve or transfer to an air tight container and harden in the freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)
