Olive Oil Ice Cream

Ingredients

• 1 1/2 cups half-and-half
• 1 cup sugar
• 1/4 teaspoon kosher salt
• 8 egg yolks
• 3 cups heavy whipping cream
• 1 cup extra virgin olive oil

Preparation

1. 1. Combine first 3 ingredients in a 3-quart heavy-bottom saucepan over medium-high heat. Bring to a simmer, stirring constantly until sugar dissolves. Remove from heat.
2. 2. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place egg yolks in top half of double boiler. Slowly whisk in hot half-and-half mixture. Cook, whisking constantly, 6 minutes or until mixture reaches 160° and thickens enough to coat the back of a spoon.
3. 3. Remove from heat; strain through a fine wire-mesh sieve to remove any lumps, if necessary. Stir in heavy cream. Whisk in olive oil. Refrigerate until completely cold.
4. 4. Freeze in an ice-cream maker according to manufacturer's directions.