Total time: 1 hour, 40 minutes plus freezer time
Note: From Nancy Silverton of La Brea Bakery, who created this dessert for La Terza restaurant in Los Angeles.
Olive oil ice cream
6 egg yolks
1 cup sugar
1 cup whipping cream
3 cups whole milk
3/4 cup extra-virgin olive oil
1. Whisk the yolks and sugar with the whisk attachment of an electric mixer until the batter reaches the ribbon-forming stage, about 1 minute.
2. Place the cream and milk in a large saucepan and bring to a boil, then turn off heat. Stir one-half cup of the hot milk mixture into the egg mixture to temper the eggs. Continue to stir in the remainder of the milk mixture until thoroughly combined.
3. Reduce the heat to low and cook until the mixture lightly coats the back of a spatula or wooden spoon, stirring constantly.
4. Strain the mixture into a metal bowl and place the bowl in a larger bowl filled with ice water. When the mixture is chilled, stir in the olive oil. Pour the mixture, in batches if necessary, into an ice cream maker and process according to the manufacturer's directions. Place in sealed containers and freeze.
Cakes and assembly
2 cups plus 2 tablespoons pastry flour
1 1/2 cups sugar
1/2 teaspoon baking soda