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Olive Oil Gelato

July 15, 2015 Olive Oil Boutique

Gelato may be the Italian word for ice cream but it has distinct differences.  While it tastes denser and creamier than ice cream it normally contains less fat as it has a higher milk to cream ratio than ice cream. This olive oil gelato is delicious topped with chopped pistachios or Fleur de Sel.
MAKES 1½ QUARTS

Ingredients
1 cup sugar
6 egg yolks
⅔ cup fruity & grassy extra virgin olive oil like Domaine Oltremonti
3 cups milk
1 cup heavy cream
2 tsp. vanilla extract
1 tsp. kosher salt
Fleur de sel for serving

Instructions
Using a hand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 5 minutes. Add oil in a steady stream, and continue beating until smooth and airy, about 3 minutes. Add milk, cream, vanilla, and salt, and beat until combined. Pour into an ice cream maker and freeze according to manufacturer's instructions. Serve with a sprinkling of fleur de sel or flaky sea salt, if you like.

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