Olive Oil Gelato

3 1/2 cups milk
1 cup heavy cream
1/2 vanilla bean, split, or 1 1/2 teaspoons vanilla extract
1 cup sugar
10 large egg yolks
1 teaspoon salt
1/4 cup extra-virgin olive oil, plus extra for drizzling
Maldon or other flaky sea salt

Combine the milk and cream in a large heavy-bottomed saucepan and bring just to a simmer over medium heat. Remove from the heat.

If using a vanilla bean, scrape the seeds from the bean with a paring knife and add the seeds to the hot milk. Cover and let steep for 30 minutes.

Add 3/4 cup of the sugar to the milk and bring just to a simmer over medium heat, stirring to dissolve the sugar.

Meanwhile, whisk the egg yolks, the remaining 1/4 cup sugar, and the salt together in a medium heatproof bowl. Gradually whisk in about 1 cup of the hot milk mixture, then return the mixture to the saucepan and cook, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer.

Immediately strain the custard through a fine-mesh strainer into a heatproof bowl. Stir in the vanilla extract, if using, and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight.

Freeze the gelato in an ice cream maker according to the manufacturer's instructions, stopping to add the olive oil about halfway through the freezing process. Pack into a freezer container and freeze for at least 1 hour before serving. (The gelato is best served the day it is made.)

Sprinkle a few flakes of Maldon salt and drizzle a stripe or two of olive oil over each serving of gelato. - makes about 1 1/2 quarts

Adapted from Molto Gusto by Mario Batali and Mark Ladner.
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