Use only the best extra virgin olive oil. I'm into a Hellenic (Greek) brand at the moment, as it's so peppery and grassy. The quality of the ice-cream will come down to the oil used, so taste a few first. Have fun with the salt too. I use smoked Maldon sea salt flakes, but there's a whole world of interesting salts like Fleur de Sel and Pink Himalayan, which contain distinctive minerals.
This is best straight from being churned, when the consistency is soft. If you're putting it in the freezer for later, the oil will keep it slightly hard, so it's best sucked from a cone.
140g sugar
200ml whole milk
100ml double cream
4 large egg yolks
160ml extra virgin olive oil, Hellenic
Maldon smoked sea salt
Bring to boil the milk, cream and sugar. Leave to slightly cool for 2 minutes.
Beat the yolks until pale and thick.
Slowly add the liquid to the yolks, stirring as you go. Transfer this back to the pan, to make a custard over a low heat. Chill.
Blend in olive oil with good pinch of smoked sea salt, tasting as you go. It should just "lift" the flavour of the olive oil, with the flavour sharpening noticeably.
Let this completely cool before churning in an ice-cream maker. If it has separated when you come to churn, just give it a good whisk.
Serve with extra pinch of smoked sea salt.
