Add <quantity>375<unit>g</unit></quantity> of whole milk and <quantity>375<unit>g</unit></quantity> of double cream to a pan

Place over low heat until it reaches <temperature>80<unit>°C</unit></temperature>

Add <quantity>9</quantity> egg yolks and <quantity>300<unit>g</unit></quantity> of caster sugar to a bowl. Reserve the egg whites for other preparations

Whisk until the mixture is pale yellow and creamy

Carefully pour the hot milk mixture into the egg yolk cream, in 3 batches, while constantly whisking

Transfer the mixture back to the pan

Cook over low heat, stirring constantly until it reaches <temperature>78<unit>°C</unit></temperature>

Transfer to a heat proof container and refrigerate until completely cooled down. The ice cream base custard is ready

Add <quantity>600<unit>g</unit></quantity> of the Ice Cream Base Custard, <quantity>55<unit>g</unit></quantity> of extra virgin olive oil, and <quantity>5<unit>g</unit></quantity> of flaky salt to the ice cream machine

Turn on the ice cream machine and let the mixture churn for 30-45m

Transfer the ice cream to a storage container and place it in the freezer for 6h to set

Serve it with flaky salt and extra virgin olive oil to taste. The olive oil ice cream is ready

Enjoy!