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1
Warm the milk, sugar, and salt in a medium saucepan.
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2
Pour the cream into a large bowl and set a mesh strainer on top.
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3
In a separate medium bowl, whisk together the egg yolks.
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4
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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5
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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6
Pour the custard through the strainer and stir it into the cream.
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7
Whisk the olive oil into the custard vigorously until its well blended, then stir until cool over an ice bath.
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8
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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9
For LemonOlive Oil Ice Cream, very, very finely grate the zest of 1 lemon, preferably unsprayed, into the olive oil and warm it gently.
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10
Remove from the heat and let it infuse while you make the custard.
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11
Whisk the oil along with the zest into the ice cream custard.
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12
To make Honey-Roasted Apricots to serve along with Olive Oil Ice Cream, for 6 servings, split 12 fresh apricots in half and remove the pits.
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13
Arrange them cut side down in a baking dish and drizzle with 3 tablespoons (45 ml) honey, 6 tablespoons (90 ml) white wine, and 1/2 vanilla bean, split lengthwise.
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14
Bake, uncovered, for 20 minutes, or until the apricots are tender, basting them with their juices midway during baking.
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15
Serve the apricots warm or at room temperature with a scoop of Olive Oil Ice Cream and some French Almonds (page 189).
