Jun 14, 2013

Olive Oil Gelato

Smooth, grassy, and slightly savory, this rich olive oil gelato makes for an elegant dessert — we love it topped with a sprinkle of sea salt.

Credit: Helen Rosner

MAKES 1½ QUARTS

Ingredients

1 cup sugar
6 egg yolks
⅔ cup extra virgin olive oil
3 cups milk
1 cup heavy cream
2 tsp. vanilla extract
1 tsp. kosher salt
Fleur de sel or flaky sea salt, 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.