Olive oil & mandarin gelato

Method

1. Prepare an ice bath in the sink or in a large heatproof bowl.
2. Place the milk, sugar and salt in a saucepan over medium heat and bring almost to the boil, stirring to dissolve the sugar. Place the egg yolks in a heatproof bowl and whisk to combine. Whisking constantly, gradually add the milk mixture.
3. Return the mixture to the pan and stir constantly over medium heat for 6 minutes or until the mixture reaches 75°C or is thick enough to coat the back of a spoon.
4. Transfer the pan to the ice bath and cool, stirring occasionally, for 20 minutes, then whisk in the cream and olive oil. Strain through a fine sieve into a container, then cover and refrigerate for 2 hours or until cold.
5. Meanwhile, to make the mandarin syrup, place the sugar, mandarin juice and water in a saucepan over medium–high heat. Bring to the boil, stirring until the sugar dissolves, then cook for 8 minutes or until reduced and syrupy.
6. Churn the base in an ice-cream maker according to the manufacturer’s instructions. Transfer half the ice cream to an airtight container, then pour over half the mandarin syrup and swirl once to combine. Repeat this process with the remaining ice cream and syrup, then freeze for 4 hours or until firm. Drizzle with extra olive oil and scatter with sea salt flakes to serve.