2 cups whole milk
1 cup heavy cream (whipping cream)
1/2 cup honey
Pinch of sea salt
4 large egg yolks
1/2 cup Novello Organic Extra Virgin Olive Oil
2 tsp pure Vanilla paste (never use artificial!)
Step 1: In a heavy saucepan add milk, cream, honey and pinch of salt. (by adding a pinch of salt you
balance the sweetness in most desserts) On a medium low heat whisk the cream almost constantly until the honey is melted and the cream is warm but before it comes to a boil.
Step 2: Remove from heat and add a small amount of the warm cream to the egg yolks. Immediately stir to cool the cream and incorporate the eggs before they start to cook. Add the tempered eggs to the rest of the cream in the pot and whisk immediately to incorporate.
Step 3: Return to the heat and continue whisking constantly until the cream just comes to a slow boil. I do this on a medium heat (you do not want to have it boil too quickly) I stir for between 5-8 minutes
until it just comes to a boil and slightly thickens. From time to time run a spatula around the edges of
the bottom of the pan to make sure you stir the custard completely. As soon as it comes to a boil and
thickens slightly. Remove from heat.
Step 4: Pour custard through a sieve to make sure to remove any egg or milk solids. Let cool 10 minutes.
Step 5: Add olive oil and vanilla paste and whisk to combine. Let sit on counter to cool, then place in
fridge to chill completely 4-6 hours at least.
Step 6: Pour custard in an ice cream maker until it turns to ice cream. Freeze until slightly hardened. This will take a few hours.
Scoop and pour some more Novello Organic Extra Virgin Olive Oil on top along with a little flaked sea salt.