Olive Oil Gelato
One of our favorite memories as kids is eating ice cream on a hot summer afternoon—and it’s so easy to make at home! We love gelato in place of ice cream for its silky texture due to the lower fat content. The addition of olive oil adds a mellow green flavor that contrasts the sweetness of the gelato. Take this childhood favorite treat to the next level.
Author: Olivelle
Servings: 6–8
View Original PDFIngredients
- 1 ¾ cups Whole Milk
- ¼ cup Heavy Cream
- 4 Large Egg Yolks
- 1/2 cup Sugar
- ¼ tsp Vanilla Bean Sea Salt, plus more to finish
- ¼ cup Il Cavallino Extra Virgin Olive Oil, plus more to finish
Directions
- 24 hours before making gelato, place your ice cream maker insert in the freezer and begin preparing the gelato base by following the steps below.
- In a medium saucepan, bring milk and cream to a low simmer.
- In a separate bowl, beat the egg yolks, sugar, and salt with a hand mixer until pale and fluffy, about 30 seconds.
- Temper the eggs by slowly whisking in about ¼ cup of the warm milk mixture. Then pour the egg mixture back into the saucepan with the remaining milk.
- Cook over low heat, stirring constantly, until thickened—about 3 minutes. The mixture should coat the back of a spoon.
- Strain through a fine mesh sieve into a clean bowl to remove any lumps.
- Whisk in olive oil until well combined.
- Cover with plastic wrap touching the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
- Churn the chilled base in your ice cream maker according to the manufacturer’s instructions. Serve immediately for soft-serve texture or freeze in an airtight container for firmer scoops.
- To serve, drizzle with extra olive oil and finish with a pinch of sea salt.