Vanilla and Olive Oil Ice Cream

Ingredients

• 175 ml whole milk

• 175 ml heavy cream

• 150 g sugar

• 4 medium egg yolks

• 1 teaspoon vanilla extract

• 75 ml extra virgin olive oil

Instructions

1. In a medium saucepan, heat the milk and cream until very hot. Meanwhile, in a bowl, mix the sugar and egg yolks with a wooden spoon until smooth and slightly pale. Slowly pour the hot milk mixture into the egg mixture, stirring constantly.

2. Return the mixture to the saucepan and cook over low/medium heat, stirring constantly, for about 10 minutes. Remove the saucepan from the heat and stir in the vanilla extract, a pinch of fine salt, and the olive oil until smooth.

3. Pour the mixture into a container and cover it with plastic wrap or parchment paper, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for two hours.

4. Process the mixture in an ice cream maker until almost frozen. Transfer it to a freezer-safe container and freeze for two hours or until solid.

5. Allow the ice cream to soften for five to 10 minutes before serving.