In a large saucepan over medium heat, combine heavy cream, half-and-half, and salt. Bring to a low simmer (170°F). Remove from heat.

In a large bowl, whisk together egg yolks and sugar. While whisking, slowly add cream mixture. Return to pan.

Over medium heat, return custard to a low simmer (170°F).

Strain liquid into a clean bowl. Stir in olive oil and rosemary. Cover and refrigerate overnight.

In a small skillet, toast pine nuts over medium heat until golden, about 5 minutes. Remove from skillet and let cool. Chop roughly.

Set up an ice cream machine and churn custard according to the manufacturer's directions. Fold in pine nuts.

Pack in an airtight container and place in freezer.