Servings: Four

Ingredients:
17 Oz of milk
17 Oz of Heavy Cream
6 Oz of sugar
5 Egg yolks
4 Oz of Extra Virgin Olive Oil (Soft and Round with a light almond flavor)
1 Vanilla bean
4 tablespoons of crushed pistacchio

Directions:

1. Heat the milk with the cream and the split vanilla bean.
2. Beat the egg yolks with the sugar until they are light and foamy.
3. Slowly add the hot milk to the egg mixture, mixing constantly; place over low heat and continue to stir until the mixture thickens enough to coat a spoon.
4. Add in the olive oil and the pistachios and place into an ice cream maker to freeze.