Create an ice bath by adding ice to a large mixing bowl. Set a medium size heatproof mixing bowl inside the larger mixing bowl on top of the ice. Pour the cream into the medium mixing bowl and set a fine sieve/strainer on top of the bowl.

In another medium mixing bowl, whisk the egg yolks together.

In a medium saucepan combine the milk, sugar and salt. Heat over low to medium heat, stirring constantly just until the sugar dissolves (a few minutes).

Slowly pour the milk mixture into the egg yolks, whisking constantly to combine and to prevent the yolks from cooking. Return the mixture to the saucepan and place back on the stove over medium-low heat.

Stir the mixture constantly with a heatproof silicon spoon or spatula until it thickens and coats the spoon/spatula (approximately 10 minutes). Pour the mixture through the sieve allowing it to drain into the cream below. Scrape the inside of the sieve to force the mixture through and the outside to release any clinging to the sieve.

Vigorously whisk the olive oil into the cream until the mixture if fully combined. Allow the mixture to cool in the ice bath. Once cooled slightly, place into a jar or container, seal and place in the refrigerator until fully cooled or overnight.

Process the ice cream base through an ice cream maker per the manufacturer’s instructions. It will still be soft when done.

Puree peaches, sugar and lemon juice in a blender or food processor. Allow to sit 10 minutes or until the sugar totally dissolves.

After the ice cream has processed through the ice cream maker, drizzle some of the peach ripple into the bottom of a freezer safe container. Add some of the ice cream on top and layer again with a drizzle of peach ripple. Continue until the ice cream has all been transferred into the container and drizzle the top with peach ripple. Note: there may be extra peach ripple which can be used as a sauce over the ice cream or in other recipe such as a smoothie. Cover and place in the freezer to full freeze (a few hours or overnight). Extra peach ripple maybe be store sealed in the refrigerator for up to a week.