Vanilla Olive Oil Ice Cream

Now that my vanilla bean infused olive oil is finished, I've begun putting it to work. It's already been drizzled over freshly cut papaya and avocado for an simple afternoon snack, but today I really wanted it to shine.

If you've never had olive oil ice cream, it's quite a treat. It's very smooth and creamy, and a perfect chance to really allow any designer olive oils you might have on hand to shine. Regular olive oil is fine, but the vanilla infused olive oil creates an aromatic ice cream that matches perfectly with freshly cut peaches.

Vanilla Olive Oil Ice Cream
What You'll Need...
1 1/2 cups of whole milk
1/2 cup of sugar
1/4 teaspoon of salt
1 1/4 cup of heavy whipping cream
6 egg yolks
1/2 cup of vanilla olive oil
(Optional: If you don't have vanilla infused olive oil, 1/2 a teaspoon of vanilla extract can be added)

What You'll Do...
1) Warm the milk, salt, and sugar in a saucepan over medium heat. Whisk together the yolks in another non-reactive bowl.

2) Slowly pour the warm milk mixture into the yolks while whisking constantly. Afterwards, pour the eggy milk mixture back into the saucepan and put over medium heat. Stir with a heatproof spatula and keep scraping the bottom and sides to ensure nothing becomes too solid.

3) When the custard mixture can coat the back of a spoon, pour the mixture through a wire mesh and into a new bowl set in a larger bowl filled with ice water. Add the cream while whisking furiously. Add the vanilla olive oil and whisk until fully incorporated.

4) Allow to chill in the fridge, then pour into your ice cream maker and follow the manufacturers instructions.