Olive Oil & Sea Salt Gelato

Steps

1. Whisk 75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar115 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar, 1½ tbsp cornflour1½ tbsp cornflour1½ tbsp cornstarch2 tbsp cornflour2 tbsp cornflour2 tbsp cornstarch and ¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt together in a saucepan.
2. Whisk in 340 ml whole milk340 ml whole milk1½ cups whole milk510 ml whole milk510 ml whole milk2¼ cups whole milk a little at a time until smooth.
3. Cook over medium heat, whisking all the time, until it bubbles and thickens slightly, 5 to 7 minutes. Keep whisking for 1 more minute.
4. Take the pan off the heat. Pour in 50 ml extra virgin olive oil50 ml extra virgin olive oil3½ tbsp extra virgin olive oil75 ml extra virgin olive oil75 ml extra virgin olive oil⅓ cup extra virgin olive oil in a thin stream, whisking hard, until the base looks creamy with no oil on top.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Drizzle each scoop with a little more olive oil and sprinkle with flaky sea salt.