Olive Oil Gelato
Olive Oil Gelato
Brie Thompson
6
15 minutes
10 minutes
Olive oil and gelato might sound like an unusual pair, but Nocellara Italian Extra Virgin Olive Oil adds a smooth, mellow flavor that balances the sweetness of this Olive Oil Gelato. Vanilla Bean Infused Sea Salt rounds it out, and a final drizzle of oil with a pinch of salt makes every scoop taste a little more special. Gelato is simply the Italian word for ice cream, and this one is worth the wait.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 ¾ cups Whole Milk
- ¼ cup Heavy Cream
- 4 Large Egg Yolks
- ½ cup Sugar
- ¼ tsp Vanilla Bean Infused Sea Salt
- ¼ cup Nocellara Italian Extra Virgin Olive Oil
- Nocellara Italian Extra Virgin Olive Oil, to finish
- Vanilla Bean Infused Sea Salt, to finish
Directions
- Place the freezer bowl of the ice cream maker in the freezer at least 24 hours before serving.
- Bring the milk and cream to a low simmer in a medium saucepan.
- Meanwhile, in a separate bowl, beat the egg yolks, sugar, and Vanilla Bean Infused Sea Salt with a hand mixer until pale, light, and fluffy, about 30 seconds.
- While beating, add about ¼ cup of the warmed milk to the egg mixture to temper the eggs. Pour the egg mixture back into the saucepan with the remaining milk.
- Cook the gelato base over low heat, stirring constantly, until thickened and it coats the back of a spoon, about 3 minutes.
- Pour the mixture through a fine mesh strainer into a clean bowl to remove any lumps.
- Whisk in Nocellara Italian Extra Virgin Olive Oil until well combined.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a film from forming. Refrigerate for at least 4 hours or overnight.
- Churn the gelato base in the ice cream maker according to the manufacturer's instructions. Serve right away for a soft texture, or place in an airtight container and freeze for up to 6 months for a scoopable texture.
- Finish with a drizzle of Nocellara Italian Extra Virgin Olive Oil and a pinch of Vanilla Bean Infused Sea Salt. Serve immediately.
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.