Grove 45 Olive Oil Ice Cream

Ingredients

• Special equipment: Immersion blender

• 1 1/4 cups heavy cream

• 1 1/2 cups plus 2 tablespoons whole milk

• 1/2 cup plus 2 tablespoons sugar

• 1/4 teaspoon kosher salt

• 8 large egg yolks

• 1/2 cup Grove 45 Extra Virgin Olive Oil, plus more for drizzling

• Flaky sea salt

Instructions

• Pour the cream and milk into a double boiler. Whisk in 1/2 cup of the

  sugar and salt and stir until they have dissolved. Warm the mixture until you see steam

  rising from the top.

• In a medium bowl, whisk together the egg yolks with the remaining 2 tablespoons sugar.

  While whisking, add a splash of the hot dairy mixture to the yolks.

• Continue to add the dairy mixture to the eggs, until you've added half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Heat the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and, reducing the heat as necessary, until steam rises from the surface and the custard thickens.

• Strain the custard into a bowl and stir in the 1/2 cup of Grove 45 EVOO, using an immersion blender to emulsify. Transfer the custard to a container, cover, and refrigerate for at least 4 hours.

• Pour the chilled custard into an ice cream maker. Churn the ice cream until the texture resembles "soft serve." Transfer the ice cream to a storage container and freeze until hardened to your desired consistency.

• Serve the ice cream topped with a drizzle of olive oil and a few flakes of sea salt. Voila!