Prepare your ice cream maker. Place heavy cream, salt, and sugar in a medium saucepan and slowly warm over med-low heat, whisking frequently until the sugar and salt have dissolved, about 6 minutes.
Place egg yolks and olive oil in a medium bowl and whisk until thoroughly combined.
Once the sugar and salt have dissolved, slowly pour the milk into the egg mixture in a thin steam, whisking vigorously to temper and combine.
Once combined, refrigerate overnight until thoroughly cooled.
Once cooled, pour the ice cream mixture into your prepared ice cream maker and churn. Once churned, transfer to a container and freeze until firm about 4 - 6 hours. to serve, scoop ice cream over your prepared cantaloupe and drizzle with raspberry balsamic. Garnish with mint sprigs.