Olive Oil Gelato

Name: Olive Oil Gelato
Total time: PT0D0H0M
Yield: makes 1 1/2 quarts
Ingredients: 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

Serves
makes 1 1/2 quarts

HELEN ROSNER

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.

Ingredients

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

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Instructions

Step 1

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.