This gelato is very rich, with flavors of extra virgin olive oil and Maldon sea salt that are slightly briny. Perfect for people who like their ice cream with a more sophisticated twist.
Ingredients: 2 cups whole milk. 1 cup heavy cream. 3/4 cup granulated sugar. 4 large egg yolks. 1/4 cup extra virgin olive oil. Pinch of Maldon sea salt flakes.
Instructions: Over medium heat, mix the heavy cream and whole milk in a saucepan. Bring to a rapid boil, then remove from heat. Mix the sugar and egg yolks in a different bowl with a whisk until the mixture is pale and creamy. Pour the warm milk mixture into the egg yolk mixture slowly while whisking all the time to temper the eggs. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it gets a little thicker and coats the back of a spoon. Take it off the heat and mix in the olive oil until it's well mixed. Put the mix in a bowl and let it cool down until it's room temperature. Cover and put in the fridge for at least 4 hours or overnight after it has cooled down. Follow the directions that came with the ice cream maker to churn the chilled mixture. Add the Maldon sea salt flakes in the last few minutes of churning. Once the gelato is smooth, put it in a container, cover it, and freeze it for at least 4 hours, until it is firm. If you want, you can serve scoops of olive oil gelato with extra Maldon sea salt flakes on top to decorate.
Prep Time: 20 minutes
Cook Time: 10 minutes
corner view café