Fruity, peppery extra-virgin olive oil brings unexpected flavor and richness to cakes, muffins and quick breads, and it adds lushness to this bright, refreshing ice cream. If you have a bottle of top-shelf olive oil, this is the time to use it, but we’ve tested decent supermarket brands and had great success. Just be sure to use extra-virgin olive oil, which has much more character than refined regular and light olive oils. Crushed amaretti cookies or crumbled shortbread are great mix-ins for this ice cream. And try drizzling scoops with a little olive oil and finishing with amarena cherries or a sprinkling of flaky salt.