Photo: Jennifer Davick; Styling: Linda Hirst
It's a splurge with heavy cream and half-and-half, but oh so worth it.
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
Freeze in an ice-cream maker according to manufacturer's directions.
The Inn at Little Washington, Washington, VA
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