Pour the milk, sugar, and salt in a medium saucepan, stir and warm it up. Pour the cream into a large bowl with a mesh strainer on top.
In a separate medium bowl, mix the egg yolks and stir. Pour the warm mixture in the medium saucepan into the egg yolks slowly while stirring constantly, and then pour the warmed egg yolks mixture back into the saucepan.
Stir the mixture slowly over medium heat with a spatula until the mixture gets thick and coats the spatula. Pour the mixture through the strainer into the cream while slowly stirring. Pour Blood Orange Extra Virgin Olive Oil into the mixture significantly until it’s well blended. Stir until it’s cooled off. Cool off the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker.