In a medium saucepan, heat milk, cream, sugar and salt over medium heat until reaching a slow boil.
In a medium bowl, temper the eggs by slowly whisking half of the hot liquid into the yolks. Slowly whisk the hot liquid and egg mixture back into the saucepan. With the heat on low, continue whisking until the base slightly thickens.
Using a chinoise or fine strainer, strain the base into a medium bowl set directly over an ice bath. Stir in olive oil.
Allow the base to cool completely (or refrigerate overnight for a creamier texture). Spin in an ice cream machine, following the manufacturer’s directions. Transfer ice cream to an air-tight container and freeze for 3-4 hours, or until firm.
To serve, scoop ice cream into bowls and add a sprinkle of sea salt and a drizzle of Jordan Olive Oil.