Olive Oil Gelato

3/4 cup sugar

1/4 cup plus 2 tablespoons water

3/4 cup whole milk

1/4 teaspoon salt

4 egg yolks

1/4 cup plus 2 tablespoons 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.  Continue stirring 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.  (Take your time and take the pan off the heat if needed, because you don't want to scramble the egg).  Immediately pour the custard into a bowl and set the bowl in an ice water bath to cool.  Stir until the mixture is cool.  Transfer to a lidded container, and refrigerate overnight.

Wisk 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 -- the oil flavor will become more prominent as the ice cream ages, so keep this in mind.  Churn in an ice cream maker following manufacturer's instructions.  Eat right away, or transfer to a container and freeze until ready to eat.

*  We used Sweet Valencia Orange Olive Oil, but but plan on trying Persian Lime, Lemon, Madagascar Black Pepper, Basil or unflavored olive oil.