Olive Oil Ice Cream
(from Around My French Table)
2 cups whole milk
1 cup heavy cream
5 large egg yolks
1/2 cup sugar
pinch of salt
1/2 cup fruity extra-virgin olive oil
2 teaspoons pure vanilla extract
Set a heatproof bowl with a strainer set over it ready for the cooked custard.
Bring the milk and cream to a boil in a large heavy saucepan. In a large bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Whisking without stop, drizzle in about 1/3 of the hot liquid - adding it slowly will temper the eggs and prevent them from cooking. Once the eggs are acclimated to the heat, you can whisk in the remaining liquid a little more quickly. Add the salt and pour the custard back into the pan. Cook the custard over medium heat, stirring constantly. The custard should reach at least 170 degrees, but no more than 180 degrees.
Immediately remove the pan from the heat and pour the custard through the strainer into the bowl. Discard whatever remains in the strainer. Add the olive oil and whisk. Stir in the vanilla. The custard needs to chill before you churn it. Chill it and scrape the custard into your ice cream maker and make according to the appliance instructions.