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1
Combine milk, cream and vanilla bean in large saucepan and bring to a simmer over medium heat.
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2
Remove from heat.
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3
If using vanilla bean, remove from milk mixture, scrape the seeds back into hot milk mixture, and discard the pod.
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4
Cover and steep for 30 minutes.
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5
Add 3/4 cup of sugar to milk mixture and bring back to a simmer to dissolve.
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6
Meanwhile, whisk egg yolks, the remaining sugar and salt together in medium size heat proof bowl.
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7
Gradually whisk in 1 cup of the warm milk mixture into the eggs, and then return all of the eggs back into milk mixture and cook, stirring constantly with a heatproof spatula or wooden spoon, until custard reaches 185F.
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8
Immediately strain custard through a fine strainer into a heatproof bowl.
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9
If not using vanilla bean, then add extract at this time.
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10
Chill over an ice bath, stirring occasionally, until cold.
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11
Cover and refrigerate at least 6 hours, or overnight.
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12
Freeze gelato in an ice cream maker according to manufacturers instructions, stopping to slowly drizzle in olive oil halfway through freezing process.
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13
Pack into a freezable container and freeze at least 1 hour before serving.
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14
Upon serving, garnish with drizzle of olive oil and a sprinkle of Maldon, or flaky sea salt.
