Olive Oil Ice Cream

Adapted from David Lebovitz.

1 1/2 cups whole milk
1/2 cup sugar
pinch sea salt
4 egg yolks
1 cup heavy cream
1/2 cup fruity olive oil

1. Whisk together the egg yolks in a small bowl. Put the heavy cream in a large bowl and set a mesh strainer on top.
2. Place the milk, sugar, and salt in a saucepan and bring to a simmer, stirring to dissolve the sugar. 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. 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).
3. Pour the custard through the strainer into the heavy cream. Stir to combine, then whisk in the olive oil. Refrigerate until thoroughly chilled (3-4 hours please).
4. Whisk the chilled custard until well combined, then pour into your ice cream machine and churn according to the manufacturer's directions. Store in the freezer.

Ideas for Serving:
- Serve with a few flecks of sea salt on top.
- This goes nicely with fruit, particularly sliced strawberries or some roasted apricots.
- Serve with Balsamic Chocolate Sauce (see recipe below) or pair with balsamic ice cream.
- Drizzle some bittersweet chocolate sauce over top or make Olive-Oil Cocoa-Nib Ice Cream.

Balsamic Chocolate Sauce
1 cup good quality balsamic vinegar
2 tbl sugar
2 oz semisweet chocolate, chopped [60 gr]

1. Place the balsamic in a saucepan and bring to a boil. Simmer the balsamic over medium heat until the mixture is reduced to 1/4 cup (this could take as long as 20-30 minutes). Remove from the heat and immediately stir in the sugar and chopped chocolate. Stir until the chocolate is melted and everything is combined. Drizzle over ice cream or use as desired.

[Mercedes adds:]
* CARM, an organic Portuguese label available Whole Foods, is a good inexpensive olive oil.

So good to know it's inexpensive in the US :|