3 C milk

6 large egg yolks

1 C heavy cream

1 C sugar

2/3 C Tasteful Olive's Harissa Olive Oil

1/2 - 2/3 C chopped pecans


In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles form around the edges of the pan.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, then slowly drizzle in the olive oil and beat until combined, stopping mixer occasionally to scrape down sides of bowl.

Slowly add 2 C of the hot milk mixture, 1/4 C at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handheld whisk until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175 degrees F, about 15 minutes.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Add chopped pecans to mix. Cover with plastic wrap; refrigerate about 2 hours until cold.

Transfer custard to ice cream maker and freeze according to the manufacturer's instructions. Transfer to chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

recipe by Chef Kay Tucker