Olive Oil Ice Cream

• 200 ml (7 fl oz) fresh full-cream (whole) milk
• 100 ml (3½

BRING THE MILK AND CREAM TO THE BOIL IN A SAUCEPAN.

WHISK THE SUGAR WITH THE EGG YOLKS IN A MIXING BOWL UNTIL THE MIXTURE IS PALE AND HAS DOUBLED IN VOLUME.

POUR THE HOT MILK OVER THE EGGS, WHISKING AT THE SAME TIME. Return everything to the saucepan and cook over a medium heat, stirring with a wooden spoon. Once the custard starts to thicken, remove it from