Olive Oil Gelato

Olive Oil Gelato may sound odd, but one bite and you'll be hooked! Use a fruity olive oil for best results and serve with a sprinkle of sea salt to bring out the flavors.

Course Dessert

Cuisine Italian

Keyword gelato, olive oil gelato

Prep Time 5

Cook Time 10

Chill Time 5

Total Time 5 15

Servings servings

Calories 277kcal

Author Angela Allison

Equipment

ice cream maker

Ingredients

4 large egg yolks
⅔ cup sugar
2 cups whole milk (or 2%)
1 cup heavy cream
¼ cup extra-virgin olive oil (choose a fruity variety)
1 teaspoon vanilla
sea salt for serving

Instructions

In a bowl, whisk together the egg yolks and sugar until light and frothy; set aside.
Pour the milk into a medium saucepan and heat on medium-low until it gets to a low simmer. Slowly whisk the hot milk into the egg yolk mixture. Pour the mixture back into the saucepan and and cook, stirring constantly with a spoon, until the mixture has thickened; about 7-8 minutes.
Pour the mixture through a fine mesh sieve set over a bowl using a spoon to press it through. Whisk in the heavy cream, olive oil, and vanilla. Cover and refrigerate until the mixture is chilled, about 4 hours or overnight.
Freeze the gelato in an ice cream maker according to the manufacturers instructions. Scoop the gelato into a container, cover, and freeze until firm, about 1-2 hours.
Let the gelato sit at room temperature for a few minutes before serving. Sprinkle with sea salt and a drizzle of olive oil if desired.

Notes

Choose a fruity or buttery olive oil. Avoid very bitter or overly grassy oils.
Whisk the mixture again before adding to the ice cream maker to redistribute the oil.
Finish with a pinch of sea salt, lemon zest or sliced fresh fruit.
Gelato will keep in an airtight container in the freezer for up to two months.

Nutrition