2 cups whole milk
1 cup heavy cream
5 large egg yolks
1/2 cup sugar
pinch of salt
1/2 cup CVR Blood Orange Infused olive oil
2 teaspoons pure vanilla extract
1. Set up an ice-bath: Fill a large bowl 1/4 of the way up with ice water. Place a medium-sized bowl over the ice water. Place a mesh strainer on top.
2. In a medium saucepan, dissolve the sugar and salt in the milk and cream over medium heat. Slowly drizzle the warmed mixture into the egg yolks, whisking without stopping, until smooth. Return to the saucepan and cook over medium heat, stirring and scraping the bottom and sides of the pan constantly, until the custard thickens and coats the back of a spoon.
3. Pour the custard through the strainer, discarding the solids left behind. Add the olive oil, and whisk well for 2 minutes, until it is well blended. Cover the mixture and refrigerate 2 hours or overnight. Churn according to your ice cream maker’s instructions. Store in a shallow container, covered with plastic wrap and and air-tight lid. Keeps up to 2 months frozen.