Whisk egg yolks in a small bowl until pale then set aside.
Heat milk, cream, sugar, and salt in a medium saucepan on a medium to high heat until simmering then remove from heat.
Slowly pour 1 cup of the milk into the egg yolks all the while whisking at a fast pace.
Whisk the yolks into the saucepan of milk and continue heating on a medium heat until it coats the back of a spoon. This usually takes a few minutes. Do not allow to boil.
Pour the milk through a fine strainer into a bowl and then mix in the olive oil.
Add to an airtight container and freeze for at least 3 hours, preferably overnight.
Add to ice cream machine and churn as per manufacturer's instructions.
Add to an airtight container and freeze for at least 2 hours or until you're happy with the hardness.