Olive Oil Ice Cream with Strawberry Balsamic Swirl

For the Olive Oil Ice Cream:

1. Pour milk and heavy cream into a pan. Bring to a light simmer over low heat. Simmer for 25 minutes, reducing heat if it bubbles excessively. Mix in sea salt occasionally during this time. This step reduces water, making for a less-icy, silky smooth ice cream.
2. In a separate bowl, whisk together egg yolks and granulated sugar.
3. Temper the eggs: Slowly add a couple spoonfuls at a time of the heated milk/cream into the egg mixture while whisking constantly.
4. Using a small steady stream, pour the tempered egg mixture into the saucepan with the rest of the milk/cream. Whisk frequently for about 5 minutes on low to medium-low heat until the mixture slightly thickens to coat the back of a spoon. If using a thermometer, bring the temperature to 173°F. Be careful not to scramble the eggs.
5. Quickly remove from heat and pour into a bowl.
6. Allow the mixture to cool fully (can be refrigerated). Once cool, whisk in the olive oil until fully incorporated.
7. Pour the mixture into your ice cream maker and process following the manufacturer's instructions.
8. Scoop the churned ice cream into a clean container and freeze for 3-4 hours before eating. Enjoy!

For the Strawberry Swirl:

1. In a small saucepan over medium heat, combine diced strawberries, sugar, balsamic vinaigrette, and coarse salt.
2. Cook, stirring occasionally, for about 10 minutes. For a smoother swirl, blend with an immersion blender; otherwise, leave whole.
3. Transfer the mixture to a container and stir in the vanilla bean paste or extract. Allow to cool completely before adding to the ice cream.