Basil Olive Oil Ice Cream

• FOR THE ICE CREAM:
• 2 cups Whole Milk
• 1 cup Heavy Cream
• 1/2 cups Sugar
• 1/2 cups Basil Olive Oil
• 6 whole Egg Yolks
• 1 pinch Salt
• TO SERVE:
• 1 pinch Strawberries
• 1/2 cups Balsamic Vinegar

1. In a medium saucepan, over low heat, add all of the ice cream ingredients. Whisk briskly until the egg yolks are smooth and completely incorporated into the mixture. Continue to whisk while ingredients warm and until the sugar melts. DO NOT BOIL THE MIXTURE.
2. Once the mixture is slightly thickened (check this by swirling a spoon in the mixture and drag your finger across the back of the spoon-this should leave a path through the custard that is on the spoon), remove from heat and let cool. Cover the surface of the custard with plastic wrap and refrigerate until completely chilled.
3. Once chilled, remove plastic wrap and pour mixture into an ice cream machine, following manufacturer's instructions. Cover and freeze for at least 2 hours.
4. Quick notes:
5. To make roasted strawberries: wash, stem and quarter a pint of strawberries. Line a baking sheet with parchment paper and roast at 375u0b0F for 20-25 minutes (edges will darken).
6. To make balsamic syrup: Pour 1/2 cup of vinegar into a small saucepan. Cook over medium high heat until reduced to 1/4 cup syrup. Immediately remove from heat.

cream, milk, heavy cream, sugar, basil olive oil, egg yolks, salt, serve, strawberries, balsamic vinegar

Taken from tastykitchen.com/recipes/desserts/basil-olive-oil-ice-cream/ (may not work)