Wonderful on its own or with a luscious sauce, use this as the base for flavor variations.The quantity is enough making for two different flavors. Divide the recipe in half if you want to make just one.
- 4 cups heavy cream
- 1-1/2 cups whole milk
- 1-1/2 cups half and half
- 1 cup sugar
- 1/4 teaspoon coarse salt
- 2 teaspoons vanilla paste or extract
- 4 tablespoons extra virgin olive oil
Heat the cream, milk, and half and half in a saucepan over medium heat until it reaches a simmer. With the heat off, add the sugar and salt, whisking thoroughly until the sugar is fully melted. Add the vanilla and olive oil and continue whisking. It’s OK if you see tiny beads of oil—they will be incorporated during the churning.
Let the base come to room temperature and then refrigerate until cold. When ready, give it a quick whisk and pour into your ice cream maker. Freeze according to the manufacturer’s directions. (If making the full recipe, churn in two or three batches, depending on your machine’s capacity.) Transfer the ice cream to freezer-safe containers.
Yields about 3 quarts