No Machine Olive Oil Ice Cream
1 3/4 cups whole milk
¼ cup heavy cream
¼ teaspoon kosher salt
½ cup plus 2 Tbsp. sugar
4 large egg yolks
¼ cup fruity extra-virgin olive oil*
special equipment: food processor
Bring milk, cream, salt, and 1/2 cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.
Whisk egg yolks and remaining 2 tablespoons of sugar in a medium bowl until pale, about 2 minutes. Very slowly whisk 1/2 cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. Remove from heat and whisk in olive oil. Strain custard through a fine-mesh sieve into a medium bowl and let cool a bit. Once cool, pour into a gallon size zip bag and push out all the air. Lay flat and freeze till firm. Break up custard and run it through a food processor until it resembles soft serve ice cream. Transfer to a freezer safe container and freeze 2-3 hours more or until it firms up to the proper consistency.