Olive Oil Ice Cream

Ingredients

3	egg yolks
1	whole egg
1 cup	heavy cream
1 1/2 cups	half and half
1/2 cup	sugar
1/2 cup	fruity olive oil
1 teaspoon	vanilla extract
pinch sea salt

1. Whisk together the egg yolks and whole egg in a small bowl. Bring the heavy cream, half and half, sugar, olive oil, vanilla and salt to 150F in a saucepan over medium low heat, stirring to dissolve the sugar. Add a bit of the warm milk into the egg yolks in a thin stream, stirring to combine, then add the egg yolk mixture back into the saucepan. Cook the mixture over low heat, stirring constantly, until it reaches 170° F. 
2. Refrigerate until thoroughly chilled, at least 3 to 4 hours or over night.
3. Whisk the chilled custard until well combined, then pour into your ice cream machine and churn according to the manufacturer's directions. Store in the freezer.