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Prep ice cream maker and freeze bowl or base overnight.
In a medium sauce pan over medium low heat combine milk, heavy cream and salt. Whisk and lightly scald for 4-5 minutes, or until hot (not boiling).
In a large bowl whisk together sugar and eggs yolks until fluffy. While whisking, pour olive oil in a thin stream into the egg mixture and whisk until blended.
Carefully pour milk into the egg mixture, also in a thin stream while whisking, until blended. Pour mix into a sealable container and let cool in the refrigerator (2-3 hours should do it).
Pour cooled mix into your ice cream maker (following the manufacturer’s instructions) and churn. Once nicely churned, slightly frozen and smooth. Scrape into a flat bottom container, cover and freeze overnight.
Scoop and portion when ready to serve.