There is perhaps no better way to showcase the flavor of a really good olive oil than this savory-sweet ice cream. We recommend using a buttery olive oil rather than a peppery one.

Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar:

Beat together in a medium heatproof bowl:

Slowly stir about ½ cup of the hot milk mixture into the beaten egg yolks, then stir the egg mixture back into the milk. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Strain through a fine-mesh sieve into a blender or a deep bowl if using an immersion blender. Combine in a measuring cup or pitcher with a pouring lip:

For a blender, slowly pour the cream-oil mixture in a thin stream into the ice cream base with the machine running on medium speed. For an immersion blender, slowly pour the cream-oil mixture into the bowl with the custard while blending on high speed. The ice cream base should be emulsified. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden. If desired, serve scoops of this ice cream lightly sprinkled with: