Olive Oil Ice Cream

In a large bowl beat the yolks and sugar together until they are light and frothy.
 
Bring the cream, half and half and split vanilla bean to a boil, then remove from heat. Slowly beat the hot cream mixture into the yolk-sugar mixture a little at a time. 
 
Remove the vanilla bean.
 
Stir the olive oil into the warm custard and chill. Freeze the cold custard in an ice cream freezer according to the manufacturer’s instructions.
 
Serve the ice cream topped with quartered strawberries, a little melted chocolate and a few drops of olive oil.