Olive Oil Gelato Recipe

Ingredients

2 tablespoons Extra Virgin Olive Oil

2 cups Coffee Cream (10%)

5 Egg Yolk

64 grams Granulated Sugar (To your taste b/c I don’t have a sweet tooth)

1 teaspoon Salt (To taste, any kind)

1 pinch Fleur de Sel (Sprinkle when serve, optional)

1 Extra Virgin Olive Oil (Drizzle when serve, optional)

1/2 Vanilla Pod

Simmer cream

Scrape vanilla seeds out and add to the simmering cream

Remove from heat and set aside for ~30min

Beat egg yolks with sugar in boiling water bath, until pale and volume increased ~2 times

Bring cream to simmer again then slowly add cream to egg yolk mixture, stirring constantly

Transfer the mixture to heat, let it simmer and stir constantly to prevent egg lumps, until thick enough to coat the back of a wooden spoon

Remove from heat and drain

Chill in refrigerator overnight after cooled

Use an gelato/ice cream machine to the manufacturer’s instructions. Add the 2tbsps EVOO and salt about half way done.