Blood Orange Olive Oil Ice Cream

1 c. heavy cream
6 large egg yolks
1 1/3 c. whole milk
1/2 c. sugar
pinch salt
1/2 c. Blood Orange Olive Oil

Cook the custard:
Place the heavy cream in a 1 quart capacity container and set aside. Place the egg yolks in a medium bowl anchored on a damp towel and set aside. In a medium saucepan, warm the milk, sugar, and salt over a medium flame, swirling the pot occasionally until the milk is steaming and small bubbles form on the bottom of the pan, a few minutes. When the milk is hot, dribble it into the yolks, whisking constantly. Return the mixture to a medium-low flame, and cook, stirring constantly with a heat-proof silicone spatula, scraping the sides and bottom of the pan, until the mixture begins to "stick" (form a film on) the bottom of the pan, a few minutes. Immediately remove the pot from the heat and pour the hot custard into the cold, heavy cream. Place in the fridge to chill for at least 4 hours, and up to 2 days. (If you're in a hurry, you can place the mixture in an ice water bath and stir until it's cold.) Add about a cup of the cold ice cream base and blend on low until smooth, slowly adding the remaining ice cream base. With the motor still running, slowly pour in the Blood Orange Olive Oil..

Churn the ice cream:
Return the ice cream base to the jar and place it in the freezer for half an hour to get it really cold, shaking or stirring it every 10 minutes (this will make for a smoother ice cream). Spin the ice cream in an ice cream maker until it is the consistency of a thick milkshake. Transfer the ice cream to a storage container (preferably one that has been chilled in the freezer) and freeze for at least 2 hours for a scoop-able consistency. Serve scoops of ice cream with a drizzle of Blood Orange Olive Oil and a pinch of flaky sea salt (such as Just a Pinch Cyprus Murray River Australia Pink Flake Salt). The ice cream is best within a week of being made, but will keep for several months.

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