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.
Yield: makes 1 1/2 quarts
- 1 cup sugar
- 6 egg yolks
- 2⁄3 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
- 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.