2 cups half & half
1 cup heavy cream
1/3 cup sugar
5 egg yolks
1 vanilla bean, split lengthwise
6 tbsp EVOO (citrus oils are delicious too!)
1 basket fresh strawberries
3 oz bittersweet chocolate, melted
In a large bowl, beat the egg yolks and sugar together until they are light and frothy. Put aside.
In a small saucepan, bring the heavy cream, half & half and split vanilla bean to a boil, then remove from heat. Slowly beat this hot cream mixture into the yolk-sugar mixture, a little at a time. When fully blended to a custard, remove the vanilla bean.
Stir the olive oil into your warm custard. Then cover the bowl with saran and place bowl in refrigerator to chill thoroughly. (overnight is preferable)
Using an ice cream freezer machine, freeze the cold custard according to the manufacturer’s instructions.
Serve the finished ice cream topped with quartered fresh strawberries, a little melted chocolate and a few drops of olive oil.