1 cup sugar 6 egg yolks ⅔ cup extra virgin olive oil 3 cups milk 1 cup heavy cream 2 tsp. vanilla extract 1 tsp. kosher salt Fleur de sel or flaky sea salt, for serving
Using a hand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 5 minutes. Add oil in a steady stream, and continue beating until smooth and airy, about 3 minutes. Add milk, cream, vanilla, and salt, and beat until combined. Pour into an ice cream maker and freeze according to manufacturer's instructions. Serve with a sprinkling of fleur de sel or flaky sea salt, if you like.