Freeze your ice cream bowl the night before making.

To a food processor, add dates and 1/2 cup warm water. Puree until smooth. Scoop out 1/2 cup of paste and set aside. (If you have extra, you can use to sweeten oatmeal.)

To a medium saucepan, add half and half, the 1/2 cup of date puree, and salt. Set heat to medium, and whisk to bring out dates, and bring let cook until warm and steaming, but not simmering. Take off heat. 

In a glass bowl, whisk the egg yolks. Then slowly stream the warm milky mixture into the egg yolks while constantly whisking. Once you've streamed in about 1 cup, you can stop. Now the yolks are tempered, and you can add what's in the glass bowl into the saucepan while whisking. 

Place saucepan back onto burner over medium heat and cook for 8-10 minutes stirring. It should again be steaming, but simmering. Once the mixture is thicker and coats the back of the spoon, it is finished. 

Remove from heat and whisk in the vanilla and olive oil. Then place the ice cream mixture into a bowl, cover, and refrigerate for 6 hours or overnight. 

When you're ready, churn in your ice cream maker according to directions. Freeze and enjoy!