In a medium saucepan, combine the milk, cream, and half the sugar. Heat over medium until steaming, not boiling.

In a separate bowl, whisk the egg yolks with the remaining sugar until lightened in color and slightly thickened.

Slowly ladle the hot dairy into the yolks while whisking constantly. Return the whole mixture to the saucepan.

Stir over medium-low heat until the custard thickens enough to coat the back of a spoon, 170 – 175°F / 77 – 80°C. Manage your heat closely and do not let it boil. Plain yolk sets around 149°F. The sugar is what lets you take it to 175 without scrambling.

Pull the pan off the heat. Stir in the vanilla and the kosher salt. Strain through a fine-mesh sieve if you like. Hold the olive oil back. The base goes in cold, but the oil itself should be at room temperature, since fridge-cold olive oil clouds and disperses badly.

Chill completely, at least 4 hours.

Once the base is fully chilled, add the Bona Furtuna Forté and blend it with a hand blender until the oil disappears into the base. Taste it and salt it until the olive oil comes forward. You will need more salt than you think.

Before you churn, put two spoonfuls of the base on a small plate in the freezer for twenty minutes and taste it there. That is roughly how it will eat. Season it at that temperature, not in the warm pot.

Adjust the whole batch to match, then pour it all into the ice cream maker at once and run it to your preferred hardness. It leaves the machine at soft-serve consistency and firms up in the freezer, so do not chase scoopable here.

Transfer to an airtight container, press a piece of parchment directly onto the surface, and freeze until firm, at least 2 hours.

Scoop into bowls. Drizzle with Bona Furtuna Grand Cru and finish with a pinch of flaky salt. Egg yolk and dairy bind most of the peppery bite an olive oil carries, so the Forté in the base reads as fruit rather than bite. The Grand Cru you drizzle at the end is the only oil you taste undiluted. That bite is what you're tasting.