Cream Cheese Ice Cream with California Ripe Olive Brittle
- 1 cup granulated sugar, divided
- 2 tablespoons water
- 1/4 cup sliced California Black Ripe Olives, drained
- 1 cup (8-oz) cream cheese, room temperature
- 1 1/2 cups half and half
- 2 teaspoons lime juice
- 1 pinch Maldon salt
Line a baking sheet with parchment paper and set aside. Place 1/4 cup sugar and water in a small sauce pan and cook over medium heat, occasionally stirring with a whisk, until mixture starts to turn golden brown. Stop stirring and cook sugar until mixture turns a dark golden caramel color. Add the olives and swirl around until well combined. Pour onto prepared baking sheet and spread evenly with a knife. Let cool. Crack into pieces and coarsely chop. Set aside.
Blend cream cheese, half and half, remaining 3/4 cup sugar, lime juice and salt in an electric mixer and puree until smooth. Transfer mixture to ice cream maker and freeze according to manufacturer’s instructions. At the last minute, add olive brittle to ice cream. Transfer to airtight container and place in freezer.