Ice cream

Gently warm the milk and cream in a saucepan without letting it boil; it should be 85°C
when tested with a thermometer.
Meanwhile, whisk the egg yolks and sugar in a large mixing bowl to a thick white paste.
Gradually pour the cream mixture over the egg yolks in a steady stream, whisking
continuously. Pour the mixture back into the pan and heat to 78°C – again a thermometer
is essential here. Don’t stop mixing until the custard is cooked.
Pass the custard through a fine sieve and allow to cool.
Combine the ice cream base with the olive oil and salt, then churn in your ice-cream
machine according to the manufacturer's instructions and transfer to a freezer-proof
container. This will keep in the freezer for up to 3 months.
When serving, finish with a good drizzle of olive oil and a pinch of Maldon.