In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and a pinch of sea salt.

Place the saucepan over medium heat. Stir constantly until the sugar is completely dissolved and the mixture is steaming gently. Do not boil.

In a separate medium bowl, whisk the egg yolks until light and slightly pale. Slowly drizzle about ½ cup of the hot cream mixture into the egg yolks, whisking constantly and vigorously.

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Reduce the heat to low. Cook, stirring constantly until the custard thickens enough to coat the back of the spoon (5-8 minutes).

Immediately remove the saucepan from the heat and pour the custard through a fine-mesh sieve into a clean bowl.

Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate for at least 4 hours, or preferably overnight.

Once chilled, gently whisk in the extra virgin olive oil until fully incorporated and smooth.

If using, stir the lemon zest gently into the custard.

Follow the manufacturer's instructions for your ice cream maker.

Pour the chilled custard mixture into the prepared ice cream maker. Churn according to the manufacturer's instructions (usually 20-25 minutes), or until the ice cream reaches a soft-serve consistency.

Gently transfer the churned ice cream to a freezer-safe container.

Cover the container tightly and freeze for at least 2-3 hours, or preferably overnight, to allow the ice cream to harden completely.

When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly.

Scoop the ice cream into bowls or cones and garnish with a sprinkle of flaky sea salt, if desired.