Blood Orange Extra Virgin Olive Oil Ice Cream
- 1/2 cup sugar
- 6 large egg yolks
- 1 and 1/3 whole milk
- 1/2 cup Natural Blood Orange Extra Virgin Olive Oil
- pinch of salt
- 1 cup heavy cream
Pour milk, sugar, and salt into a medium sauce pan, stir and warm up. Pour the cream into a large bowl with a mesh strainer on top.
In a separate medium bowl, mix the egg yolks and stir. Pour the warm mixture from the medium sauce pan into the egg yolks slowly while stirring constantly, and pour the warmed egg yolk mixture back into the sauce pan.
Stir the mixture slowly over medium heat with a spatula until the mixture gets thick and coats the spatula. Pour the mixture through the strainer into the cream while slowly stirring. Pour the Natural Blood Orange Extra Virgin Olive Oil into the mixture significantly until it's well blended. Stir until cool. Cool off the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker.