Put the milk, cream, seeds and vanilla bean in a saucepan and, after mixing them, add 1/3 of the sugar.

Heat the mixture without stirring it until just before it starts to boil and remove it from the heat.

At the same time, beat the rest of the sugar with the eggs and salt in a bowl using a hand whisk.

When the mixture turns light in colour and rises, add the olive oil and beat for 1 minute so that it is well incorporated into the egg mixture.

With the help of a spoon, transfer 1 spoonful of the milk mixture and pour it into the egg mixture, stirring constantly with the hand whisk.

Continue with 2-3 spoonfuls more. We do this to slowly raise the temperature of the eggs so they don‘t become scrambled.

Pour the egg mixture back into the saucepan with the milk and put it back on a medium-low heat.

Simmer for 5-6 minutes stirring constantly with the hand whisk for 5-6 minutes until the mixture thickens and coats the back of a spoon.

Remove from the heat, pass the mixture through a sieve and transfer it to a wide bowl with a lid. Let it cool and put it in the freezer.

Process the mixture through an ice cream machine until it has a nice soft consistency and serve it immediately.