200ml or ¾ cup whole milk or coconut milk
140g or ¾ cup golden caster or raw cane sugar
100ml or ½ cup double or heavy cream
5 extra large egg yolks
160ml or ⅔ cup olive oil
Make sure the sugar has dissolved. Remove from the heat and leave to cool.
Whisk the egg yolks in a bowl with a balloon whisk.
When the milk and cream mixture is cool, add the egg yolks, a little at a time, to the pan over a low heat. You are aiming to create a custard.
When the egg and milk mixture has thickened enough to coat the back of a spoon, remove it from the heat.
Add the oil and whisk the mixture with a balloon whisk until well incorporated.
Place in an ice-cream maker and churn according to the manufacturer’s instructions. Alternatively, place it in a metal tin in the freezer.
You will need to remove the metal tin from the freezer and whisk the ice cream every hour and a half until it is smooth.