875ml (1½ pints) full-fat milk
250ml (9fl oz) double cream
220g (8oz) caster sugar
10 egg yolks
½ tsp vanilla extract
good pinch sea-salt flakes, plus more to serve
75ml (2¾fl oz) extra-virgin olive oil (a fruity one), plus more to serve
Begin by setting a bowl in a sink of ice-cold water.
Heat the milk, cream and sugar, stirring to help the sugar dissolve. When it reaches boiling point remove from the heat. Beat the yolks in a bowl with a wooden spoon. Slowly pour the cream mixture on to the yolks, stirring constantly. Pour into a heavy-bottomed saucepan and cook over a low heat, stirring all the time. The mixture must not boil or the yolks will scramble, but it should thicken enough to coat the back of a spoon. Run your finger along the spoon – it should leave a clear channel. Immediately pour into the chilled bowl to stop the custard cooking.
Stir in the vanilla and the sea salt flakes. Cover and chill for at least two hours (six hours would be ideal).
Churn in an ice-cream machine, according to the manufacturer’s instructions, or shallow-freeze in a container in your freezer. For the latter method you will need to blitz it in a food processor about three times during the freezing period to end up with a smooth ice cream. Add the 75ml (2¾fl oz) oil halfway through the freezing process, pouring it slowly Into the ice-cream machine, or into the food processor when you are blitzing.
Transfer to a bowl, cover with greaseproof paper and freeze. This is best served the day it is made, with a drizzle of olive oil and scattering of sea salt.