While it may sound bizarre to some, olive oil and ice cream can make great partners. The extra virgin olive oil by Montemorli has incredibly fresh and fruity notes that allow it to pair wonderfully with desserts. While we've chosen McConnell's Sweet Cream ice cream to allow the flavor of the oil to shine through, vanilla ice cream may also work if that is what is available to you. Finally, the dish is topped with homemade candied hazelnuts to provide texture and a flavor we think compliments the oil nicely as well.

Candied Hazelnuts:

- 3/4 cup sugar
- 3 tablespoons water
- 4 1/2 ounces blanched hazelnuts (1 cup), toaste
- 1/2 teaspoon coarse salt (We love Maldon for this but Kosher works just as well.)

Combine ingredients in a skillet over medium heat. Once ingredients begin to meld together and bubble slighty, add hazelnuts. Mix together to coat, then empty onto parchment lined baking sheet to cool. Once cool, pulse in a food processor or chop to your desired texture.