2 1/2 cups Half & Half
1/2 cup extraordinarily fruity extra virgin olive oil such as Melgarejo Hojiblanca
3 large egg yolks
1 1/2 cups granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
Products You Will Need:
In a heavy sauce pan set over medium heat, bring the half & half and salt up to 180 degrees. Meanwhile, beat the egg yolks with the sugar until pale yellow and fluffy. Remove the sauce pan from the heat. Whisking constantly, add 1/2 cup of the hot half and half to the egg yolks, then add the egg yolk mixture back in the sauce pan whisking constantly.
Place the sauce pan back on medium heat and whisk constantly until the mixture thickens considerably, for about 3 minutes. Strain the mixture in to a bowl set in an ice bath. Stir every now and then until cooled to room temperature. Whisk in the olive oil and vanilla. Refrigerate the custard until chilled, preferably overnight.
Process the custard based on your ice cream machines instructions. If adding the almond brittle to the ice cream, add coarsely chopped brittle to ice cream during the last few minutes of churing.
Cooking Time : 5-8 min
Servings : 4-8