Directions

1. Start by making the ice cream base. Add whole milk, heavy cream, kosher salt, and 1/2 a cup of granulated sugar to your 3.0-Quart Saucepan from the KitchenAid® Tri-Ply Copper 10-Piece Set, and heat on medium-high heat, stirring to dissolve sugar. Heat until it just comes to a simmer and immediately remove the pan from the heat.
2. Vigorously whisk together egg yolks and the remaining 2 tablespoons of granulated sugar for 1-2 minutes until pale. In a slow steady stream, pour in 1/2 a cup of the hot milk mixture into the yolks, whisking constantly to avoid scrambling. Once combined, slowly stream into the remaining milk mixture in the saucepan while whisking. Cook over medium heat, stirring consistently with a wooden spoon for 3-4 minutes or until the mixture is thick enough to coat the back of the spoon.
3. Strain through a fine-mesh sieve into a medium bowl that has been set over a large bowl of ice water. Whisk in the condensed milk, olive oil, and vanilla and let cool for about 30 minutes, stirring occasionally. After 30 minutes, whisk in buttermilk and transfer mixture to a gallon-sized Ziploc bag. Submerge the bag in the ice water to cool completely. Transfer to the refrigerator and chill for at least 4 hours, or preferably overnight.