Whisk egg yolks in a nonreactive medium bowl.

In a medium nonreactive saucepan, combine the heavy cream, milk, sugar, and salt. 

Cook the mixture on medium-low heat, stirring occasionally until the sugar is dissolved and small bubbles begin to form around the edge of the mixture.

Use about 1 cup of the cream mixture to temper the egg yolks. To temper the eggs, slowly ladle the hot cream mixture little by little while whisking the eggs continuously. If you just dump the hot mixture into the eggs, they will cook, which is not what you want. Tempering is merely combining two liquids of different temperatures. My mixture became a bit frothy. 

Pour the tempered egg mixture back into the saucepan and whisk to combine.

Cook the mixture on medium-low heat by stirring constantly until it thickens enough so that it can coat the back of a spoon. This took about 10 minutes for me. 

Strain the mixture through a fine mesh sieve and into a bowl. Slowly add the olive oil to the mixture while whisking constantly. 

Chill the mixture in the refrigerator until it is completely cool. I chilled mine overnight. 

You will need an ice cream maker for this part. I used the Kitchen Aid Ice Cream Attachment for my Kitchen Aid Stand Mixer. Follow the directions for whichever machine you are using. These directions are based on the KitchenAid attachment.

Put the mixer on stir speed (level 1) and slowly add in the ice cream base. Let churn for about 15 minutes. 

Then, add in the lemon curd and churn for another 10-15 minutes. You'll come away with a creamy ice cream with a soft consistency. Feel free to serve this way; however, I transferred my ice cream to a freezer safe container and put in my freezer so it could develop a firmer texture. Note, this ice cream will tend to be on the softer side regardless.