Olive oil ice cream

An usual but truly amazing vanilla-dotted ice cream with an extra rich and creamy consistency from the olive oil. Please try this recipe, and please use a good quality olive oil. 

Olive oil ice cream
4-6 servings 

200 ml heavy cream
200 ml whole milk
4 egg yolks
100 g sugar
1/2 vanilla pod
1/2 dl good virgin olive oil.

In a sauce pan bring milk and cream to boiling point with vanilla pod (empty of seeds). In a bowl whisk together egg yolks, sugar and vanilla seeds until light and fluffy. Quickly pour the milk over the eggs while whisking all the time. Return the ice cream mixture to the sauce pan and heat to 83 degrees Celcius while stirring constantly. Then cool down the sauce pan (and the ice cream) in a water bath in the kitchen sink. At this stage add the olive oil to ice cream mixture. Cool down the ice cream mixture completely. Churn in the ice cream machine.