Olive Oil Ice Cream

Directions

1. In a small bowl, whisk sugar, milk powder, pepper, and salt together. Whisk sugar mixture, 1¼, cups milk, water, and corn syrup together in a large saucepan. Cook over medium-high heat, until tiny bubbles form around the edge of the 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. Meanwhile, whisk ¼, cup milk and cornstarch together in a small bowl. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping the bottom of the saucepan with a rubber spatula, until the mixture thickens, about 30 seconds. Immediately pour ice cream base through a fine-mesh strainer into a large bowl, let cool until no longer steaming, about 20 minutes.
3. Whisk in Fustini&rsquo,s Medium Select olive oil in a 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, the base can be chilled in about 1½, hours by placing it over an 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 an airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.
5. Use this ice cream with these olive oil sugar cookies for a delicious ice cream sandwich