Italian crema ice cream (gelato di crema)

Whisk the whole milk, a little sugar and five egg yolks.

Cook over medium heat, stirring constantly with a spatula, until hot, steamy and slightly thickened, like heavy cream, coating the back of a spoon; about 10 minutes, but go by feel and look.

Turn off the heat and immediately pour in the heavy cream to stop the cooking; pass through a fine mesh strainer to remove coagulated bits of white.

Stir in a pinch of salt. Cool to room temperature, cover and refrigerate 8 to 12 hours, ideally overnight.

Churn in an ice cream maker until as thick as soft serve, about 20 minutes.

Press plastic onto the surface, cover and freeze until firm.

Serve plain, or topped with freshly ground espresso beans, or with a drizzle of extra virgin olive oil and a pinch of flaky sea salt.