# Components:
→ Ice Cream Base
01 - 2 cups whole milk
02 - 1 cup heavy cream
03 - 5 large egg yolks
04 - 2/3 cup granulated sugar
→ Flavor
05 - 1/3 cup extra-virgin olive oil
06 - 1/2 teaspoon flaky sea salt, plus additional for garnish
07 - 1 teaspoon pure vanilla extract (optional)
# Method Steps:
01 - In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until steaming, ensuring the mixture does not reach a boil.
02 - In a separate bowl, vigorously whisk egg yolks and granulated sugar until the mixture becomes pale and thick.
03 - Slowly stream the hot milk mixture into the yolks, whisking constantly to prevent curdling.
04 - Return the tempered mixture to the saucepan. Stir continuously over low heat with a wooden spoon until the custard thickens and coats the back of the spoon, reaching approximately 170°F. Do not allow it to boil.
05 - Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to ensure smooth texture.
06 - Whisk extra-virgin olive oil, flaky sea salt, and vanilla extract into the strained custard until fully blended.
07 - Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours until thoroughly chilled.
08 - Pour the chilled custard into an ice cream maker and churn according to the manufacturer's directions.
09 - Transfer churned ice cream into a freezer-safe container, garnish with additional flaky sea salt, and freeze until solid, at least 2 hours.
10 - Dish out in small bowls or use as a savory palate cleanser. Finish with a light drizzle of olive oil and a pinch of sea salt, if desired.
