In a small pan, bring the milk and sugar to the boil, stirring occasionally, until the sugar has dissolved. Beat the egg yolks in a bowl. Pour in the hot liquid, stirring with a whisk. Return everything to the pan and, over a medium heat, bring to just below boiling point, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, pour the crème into a bowl through a sieve. Add the cream and oil, stir everything well and leave to cool. Place the mixture in an ice cream maker and freeze for approx. 20 mins. Serve immediately or keep in the freezer for a few days.