Using a stand mixer, beat sugar and egg yolks until pale yellow, about 5 minutes.

Add oil in a steady stream, and continue beating until smooth and airy about 3 minutes.  Add coconut milk and salt and beat until combined.

Pour into an ice cream maker and freeze according to manufacturer’s instructions.  Serve with sprinkling of fleur de sel or salt.

Note this non dairy recipe has raw eggs in it, so it is best to try and find pasteurized eggs.

To purchase kosher and organic Elea olive oil or find out where it is sold near you go to http://eleaoliveoil.com/commerce/.