Olive Oil Gelato
Olive Oil Gelato
Take your summer treat to the next level with this rich and creamy Olive Oil Gelato! We love the silky texture of gelato, which comes from its lower fat content, making it the perfect alternative to ice cream. The secret? A touch of olive oil that adds a mellow green flavor, balancing the sweetness for a refreshing twist on this childhood classic. It's simple to make, and you’ll be savoring every spoonful on those warm afternoons!
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- Author
- Olivelle
- Prep Time
- 12 hours
- Cook Time
- 10 minutes
- Servings
- 8
- Category
- Cuisine
Ingredients
- 1 ¾ cups Whole Milk
- ¼ cup Heavy Cream
- 4 Large Egg Yolks
- ½ cup Sugar
- ¼ tsp Vanilla Bean Infused Sea Salt, plus more to finish
- ¼ cup Nocellara Italian Extra Virgin Olive Oil
Directions
- 24 hours before wanting Gelato, place the ice cream maker in the freezer and prepare the gelato base by following steps 2-8.
- In a medium saucepan, bring milk and cream to a low simmer.
- Meanwhile, in a separate bowl, using a hand mixer, beat egg yolks, sugar, and Vanilla Bean Infused Sea Salt together until pale in color and light and fluffy in texture, about 30 seconds.
- While beating, add a small amount of the warmed milk to the egg mixture, about ¼ cup, to temper the eggs. Pour the egg mixture back in with the remaining milk.
- Over low heat, cook the gelato base, stirring constantly until thickened, about 3 minutes. It should coat the back of a spoon.
- Run the mixture through a fine mesh strainer into a clean bowl to remove any lumps.
- Whisk in the Nocellara Italian Extra Virgin Olive Oil until well combined.
- Cover with plastic wrap, touching the mixture with wrap to prevent a film from forming. Place the gelato base in the refrigerator for at least 4 hours but overnight is best.
- To prepare the gelato, follow the manufacturer's instructions for your ice cream machine. Once frozen, enjoy immediately (super soft) or place in an airtight container and freeze up to 6 months (scoopable)!
- To serve, drizzle with a little more Nocellara Italian Extra Virgin Olive Oil and finish with a pinch of Vanilla Bean Infused Sea Salt.
1 comment
Renee
I’ve made several of the olive oil gelator recipes one can find online. This is by far my favorite. Not too eggy, not too rich, not too sweet. It’s perfect. I’d also recommend doubling as it makes enough for one good movie sitting, haha.
I’ve made several of the olive oil gelator recipes one can find online. This is by far my favorite. Not too eggy, not too rich, not too sweet. It’s perfect. I’d also recommend doubling as it makes enough for one good movie sitting, haha.