Olive Oil Ice Cream

Instructions

1. • ¼ cup plus 2 tablespoons sugar
   • ½ cup plus ⅓ cup nonfat dry milk powder
   • ½ teaspoon pepper
   • ¼ teaspoon kosher salt
   • 1¼ cups whole milk
   • 1 cup water
   • ¼ cup corn syrup
   In small bowl, whisk sugar, milk powder, pepper, and salt together. Whisk sugar mixture, 1¼ cups milk, water, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, 5 to 7 minutes.
2. • ¼ cup whole milk
   • ¼ cup cornstarch
   Meanwhile, whisk ¼ cup milk and cornstarch together in small bowl.
3. • ¾ cup extra-virgin olive oil
   Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base through fine-mesh strainer into large bowl; let cool until no longer steaming, about 20 minutes. Whisk in oil in steady stream until smooth. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 or up to 8 hours. (Base can be refrigerated overnight. Alternatively, base can be chilled in about 1½ hours by placing it over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt.)
4. Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.