1.- Beat the egg yolks with the sugar in a bowl until it dissolves to form a smooth mixture.
2.- Heat the milk to 45 ºC add the above mixture. Stir well over the heat until it thickens.
3.- When you’ve got a smooth mixture, take it off the heat and add the olive oil. Mix until it dissolves. Add the honey and mix again.
4.- Place in a bowl and leave to cool.
5.- Once it’s cold, freeze for at least 5 hours. You need to stir it every hour to stop any ice crystals forming if you want creamy ice cream.
6.- Take out of the freezer to soften a while before serving and drizzle with the balsamic glaze and some sugar to decorate and add some contrast.