- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons water
- 3/4 cup whole milk
- Large pinch salt
- 4 egg yolks
- 1/4 cup plus 2 tablespoons Wagco Persian Lime Olive Oil
In a medium-size saucepan stir together the sugar, water, milk, and salt and heat until bubbles form around the edge of the pan. In a separate bowl beat the egg yolks until frothy. Continue beating while pouring in the combined liquids in a thin stream, then return the mixture to the pan. Carry on stirring with the pan over a low to moderate heat until the custard thickens to a loose custard sauce consistency or reaches 185 degrees on an instant-read thermometer. Immediately pour the custard into a bowl and set the bowl in an ice water bath. Stir until the mixture is cool. Transfer to a lidded container, and refrigerate overnight.
Whisk in 1/4 cup olive oil in a thin steady stream — the mixture should thicken and turn smooth. Taste the mixture and decide if you want to add the remaining 2 tablespoons oil. Churn in an ice cream maker following manufacturer’s instructions. Eat right away, or transfer to a container and freeze until ready to eat.
*Recipe may not look exactly like the picture, picture is just used as a reference.*