• 1 ½ quarts 500 ml milk (17.5 oz.)
  • 500 ml cream (17.5 oz.)
  • 8 egg yolks
  • 200 g sugar (7 oz.)
  • 1 vanilla bean, split lengthwise and scraped
  • 75 ml of Stonehouse Blood Orange Olive Oil (2/3 cup)


1. Put the milk, cream, and the vanilla bean, split and scraped in a pan and place on the stove. Let the mixture come to a boil, then remove from the heat and let it cool for 1 minute.
2. Separate the eggs and combine the yolks with the sugar. Save the whites for another use.
3. Whisk the yolks with the sugar in a bowl until the mixture is very pale.
4. Add the hot milk to the yolk/sugar mixture and stir thoroughly. Return the mixture to the pan and place it back on the stove. Cook over medium heat while stirring with a wooden spatula. Pay attention to the inside edges of the pan, as the eggs will coagulate there first.
5. The cream is done when you dunk a wooden spoon into it and a finger drawn through it leaves a clear line.
6. Drain the mixture through a fine chinois into a bowl set over ice. Beat with spoon until no steam is emitted. When cool, pour into ice cream maker and add Stonehouse Blood Orange Olive Oil.
7. Follow ice cream maker instructions to freeze.