- Whisk together the egg yolks and whole egg in a small bowl. Place the heavy cream, half and half, sugar, Olio Blood Orange Olice Oil, vanilla and Olio Himalayan Pink Sea Salt in a saucepan and bring to a simmer, stirring to dissolve the sugar. Add a bit of the warm milk into the egg yolks in a thin stream, stirring to combine, then add the egg yolk mixture back into the sauce pan. Cook the mixture over low heat, stirring constantly, until thick enough to coat the back of a spoon (do not boil or it will curdle). Refrigerate until thoroughly chilled, at least 3 to 4 hours or over night.
- Whisk th chilled custard until well combined, then pour into you ice cream machine and churn according to the manufcturer's instructions. Store in the freezer.
- Serve and drizzle with Olio Cranberry Balsamic Vinegar.
Adapted from A Discovery Company