3 egg yolks
1 whole egg
1 cup heavy cream
1 ½ cups milk
½ cup sugar
½ cup Saint Sebastian Bay Extra Virgin Olive Oil
1 tsp vanilla extract
Pinch sea salt
1
Whisk together the egg yolks and whole egg in a small bowl.
2
Place the heavy cream, milk, sugar, olive oil, vanilla and salt in a saucepan and bring to a simmer, stirring to dissolve the sugar.
3
Add a bit of the warm milk into the egg yolks in a thin stream, stirring to combine, then add the egg yolk mixture back into the saucepan.
4
Cook the mixture over low heat, stirring constantly, until thick enough to coat the back of a spoon (do not boil or it will curdle).
5
Refrigerate until thoroughly chilled, at least 3 to 4 hours or overnight.
6
Whisk the chilled custard until well combined, then pour into your ice cream machine and churn according to the manufacturer’s directions.
7
Store in the freezer.
Ingredients
3 egg yolks
1 whole egg
1 cup heavy cream
1 ½ cups milk
½ cup sugar
½ cup Saint Sebastian Bay Extra Virgin Olive Oil
1 tsp vanilla extract
Pinch sea salt