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1
Combine the milk and cream in a large heavy-bottomed saucepan and bring just to a simmer over medium heat. Remove from the heat.
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2
If using a vanilla bean, scrape the seeds from the bean with a paring knife and add the seeds to the hot milk. Cover and let steep for 30 minutes.
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3
Add 3/4 cup of the sugar to the milk and bring just to a simmer over medium heat, stirring to dissolve the sugar.
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4
Meanwhile, whisk the egg yolks, the remaining 1/4 cup sugar, and the salt together in a medium heatproof bowl. Gradually whisk in about 1 cup of the hot milk mixture, then return the mixture to the saucepan and cook, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185u00b0F on an instant-read thermometer.
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5
Immediately strain the custard through a fine-mesh strainer into a heatproof bowl. Stir in the vanilla extract, if using, and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight.
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6
Freeze the gelato in an ice cream maker according to the manufacturer's instructions, stopping to add the olive oil about halfway through the freezing process. Pack into a freezer container and freeze for at least 1 hour before serving. (
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7
)
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8
Sprinkle a few flakes of Maldon salt and drizzle a stripe or two of olive oil over each serving of gelato.
