Ice cream with extra virgin olive oil

Ingredients

• 1 1/3 cup (330 ml) whole milk
• 1/2 cup (100 g) sugar
• 1 pinch of salt
• 1 cup (250) ml sour cream
• 6 yolks from large eggs
• 1/2 cup (125 ml) "Lof" Extra Virgin Olive Oil

Execution

• Heat the milk, sugar and salt in a medium saucepan, over medium heat.
• Put the 6 yolks in a deep bowl and beat well with a whisk, until the mix has been homogenized.
• Slowly add some warm milk, stirring constantly.
• Add the eggs back in the saucepan with the remaining warm milk, stirring constantly (so that the mix can thicken).
• Place the mix over medium heat again, stirring constantly, until it thickens but before it becomes too viscous.
• In the bowl, add the sour cream, place a strainer on top and strain the milk-egg mix.
• At this point, add the half cup of  "Lof" Extra Virgin Olive Oil. 
• Stir until the ingredients have been combined.
• Place the bowl on top of another bowl that has been filled with ice cubes and continue stirring until the mix has cooled off.
• Place the bowl in the fridge for a few hours.
• When it has cooled off, put it in the ice cream machine and stir using a low-speed setting.