Combine the vanilla bean and seeds or vanilla paste with the milk, cream and salt in a small pot. Stir until it almost comes to a boil, and set aside to cool, about 20 minutes. Discard the vanilla bean pod, if used.

In a medium bowl or stand mixer, whisk together the egg, egg yolk and sugar until very thickand pale. Gradually and gently pour the cool milk mixture into the egg base while whisking constantly. Whisk in the creme fraiche and honey.

Refrigerate the ice cream base for at least 4 hours or up to overnight. Churn according to ice cream maker's instructions until frozen. Gently stir in the olive oil by hand and transfer to a loaf tin or airtight container. Store in the freezer for up to 2 weeks.