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1
Place the milk and heavy cream into a medium saucepan and set over medium heat.
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2
Bring the mixture just to a simmer, stirring occasionally, and remove from heat.
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3
In a medium mixing bowl, whisk the egg yolks until they lighten in color.
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4
Gradually add the sugar and whisk to combine.
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5
Add the oil and whisk thoroughly.
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6
Temper the cream mixture into the egg mixture by whisking in small amounts, approximately 1 tablespoon at a time, until about a 1/3 of the cream mixture has been added.
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7
Pour in the remainder of the cream and stir to combine.
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8
Return the mixture to the saucepan and place over medium-low heat.
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9
Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170 to 175 degrees F, approximately 5 to 7 minutes.
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10
Strain the mixture through a fine mesh strainer into a container and place in the refrigerator uncovered.
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11
Allow to sit uncovered until it is cool enough not to form condensation on the lid.
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12
Cover and store for 4 hours, up to overnight, or until the temperature reaches 40 degrees or below.
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13
Pour into an ice cream maker and process according to the manufacturer's directions, approximately 25 to 35 minutes.
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14
Serve as is for soft serve or freeze for another 3 to 4 hours to allow ice cream to harden.
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15
If freezing longer than 4 hours, remove from the freezer for 15 to 20 minutes before serving.
