Step 1

*Please note that making this ice cream takes several hours or can be spanned over a day. For a faster vanilla ice cream, use this recipe*

Step 2

In a medium/large heat-proof bowl, whisk together the olive oil and egg yolks until fully combined.

Step 3

⁣In a medium saucepan, combine the milk, heavy cream, honey, brown sugar, vanilla and salt over medium-low heat. Bring to a scald, whisking frequently until the sugar is dissolved - just a few minutes.

Step 4

Slowly pour the hot ice cream mix into the bowl with the egg yolks in a steady stream, whisking constantly until combined. Now the mix needs to be cooled to at least room temperature. You can put it in the freezer for about an hour or put it in the fridge overnight.

Step 5

Pour the mix into your ice cream maker through a fine-mesh strainer and follow the instructions for your model until you get a soft serve-like consistency. Transfer to a bowl and freeze until firm (typically 3-4 hours). Serve with a drizzle of olive oil and flaky sea salt.