If you have never had Olive Oil Gelato and you are skeptical that the savory taste of olive oil will work in ice cream, I promise you it does.
Olive Oil Gelato
I love to make this the day before I'm planning a big Italian or Greek meal, it's the perfect ending as the olive oil flavor pairs so well as a sweet ending to these two cuisines.
- 3 cups of Whole Milk
- 1 cup of Heavy Cream
- 1 cup of Granulated Sugar
- 8 Egg Yolks
- 2 teaspoons of Pure Vanilla Extract
- 1/2 teaspoon of Sea Salt
- 1/2 cup Extra Virgin Olive Oil
Pour milk and cream in a large saucepan and bring to a simmer over medium heat.
Remove the saucepan from the heat.
Meanwhile, whisk the egg yolks, sugar, and the salt together in a heatproof bowl with an electric hand mixer until pale yellow.
Bring the temperature of the egg mixture up by ladling a little of the hot milk mixture into the egg mixture, and mix fully into eggs. Then ladle in a little more of the hot milk and mix again.
Lastly, pour the entire egg/milk mixture to the saucepan and incorporate fully with the rest of the milk.
Bring the heat back to medium, stirring constantly with wooden spoon, until the custard reaches 195°F on a thermometer.
Immediately turn off the heat and then strain the custard through a fine mesh strainer into a new heatproof bowl.
Chill the entire bowl over an ice bath, stirring constantly for 5 minutes.
Add Vanilla extract and stir again.
Transfer to a storage container with lid and chill in the fridge for 5 hours (you can also chill overnight).
Churn the gelato in an ice cream maker according to the manufacturer's instructions.
Add the olive oil about halfway through the churning process.
The gelato will still be soft and will need to go into the freezer for about 8 hours (or overnight).
Serve the gelato by drizzling extra virgin olive oil on top along with some Maldon Sea Salt Flakes.