3 cups half & half
3/4 cup granulated sugar
1/2 teaspoon salt
2 tablespoons vodka (optional - helps mitigate iciness)
4 large egg yolks
1+1/2 cups heavy cream
1/3 cup infused olive oil (suggested flavour: Persian lime)
Combine the half & half and salt in a medium saucepan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime, whisk sugar with egg yolks until pale, creamy, and well-combined.
Add 1/2 cup of hot half & half to the egg yolks and stir until combined.
Pour the tempered egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat the back of a spoon (about 3 minutes). Turn off heat and strain through a sieve into a large bowl. Add the infused olive oil (and vodka, if using), and whisk to combine.
Cover and chill for a minimum of 2 hours or overnight. Now it’s ready for your ice cream maker!