OLIVE OIL ICE CREAM

Steps:

• Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Whisk the olive oil into the custard vigorously until it's well blended, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
• For Lemon-Olive Oil Ice Cream, very, very finely grate the zest of 1 lemon, preferably unsprayed, into the olive oil and warm it gently. Remove from the heat and let it infuse while you make the custard. Whisk the oil along with the zest into the ice cream custard.
• To make Honey-Roasted Apricots to serve along with Olive Oil Ice Cream, for 6 servings, split 12 fresh apricots in half and remove the pits. Arrange them cut side down in a baking dish and drizzle with 3 tablespoons (45 ml) honey, 6 tablespoons (90 ml) white wine, and 1/2 vanilla bean, split lengthwise. Bake, uncovered, for 20 minutes, or until the apricots are tender, basting them with their juices midway during baking. Serve the apricots warm or at room temperature with a scoop of Olive Oil Ice Cream and some French Almonds (page 189).