Emeril's Olive Oil Ice Cream

Whisk together the egg yolks and whole egg in a small bowl. Place the heavy cream, half and half, sugar, olive oil, vanilla and salt in a saucepan and bring to a simmer, stirring to dissolve the sugar. Add a bit of the warm milk into the egg yolks in a thin stream, stirring to combine, then add the egg yolk mixture back into the saucepan. Cook the mixture over low heat, stirring constantly, until thick enough to coat the back of a spoon (do not boil or it will curdle). Refrigerate until thoroughly chilled, at least 3 to 4 hours or over night.

Whisk the chilled custard until well combined, then pour into your ice cream machine and churn according to the manufacturer's directions. Store in the freezer.

This recipe was featured in the Liquid Gold Episode of Emeril Green.