Olive Oil Gelato
Olive Oil Gelato
Rated 4.4 stars by 14 users
Author:
Olivelle
Servings
8
Prep Time
12 hours
Cook Time
10 minutes
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!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
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1 ¾ cups Whole Milk
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¼ cup Heavy Cream
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4 Large Egg Yolks
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½ cup Sugar
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¼ tsp Vanilla Bean Infused Sea Salt, plus more to finish
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¼ cup Il Cavallino Tuscan Italian Extra Virgin Olive Oil
Directions
24 hours before wanting Gelato: Place ice cream maker in 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 salt together until pale in color and light and fluffy in texture, about 30 seconds.
While whisking, 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 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 olive oil and finish with a pinch of 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.