Olive Oil Gelato

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As we undertook this recipe, I knew it would not work. I wanted to give it the benefit of the doubt and try it as written, even though my instinct told me that both the amounts of cream/milk in the recipe and the method were going to ensure a thin, unfreezable puddle of goo. When I made it as the recipe directed (the only exception being that I made it my civilian ice cream maker, because who truly owns a gelato machine, it never set or froze. Not a bit- not even after I put it in a restaurant blast chiller. So I started over and made these changes: I upped the olive oil to 1 cup, reduced the whole milk to two cups and increased the cream to 2 cups. I whipped the eggs and sugar the same way, added the olive oil the same way, but scalded the milk and cream mixture on the stove, tempered it into the eggs, then double boilered the whole bowl of yum until it coated the back of the spoon. THEN I churned, and then I froze, and it set up well and tastes delicious. We had it with homemade balsamic cherry jam (lovers of savory desserts, we are! and it was great. So try it, but be warned that there is no physical or chemical reaction that's going to make the ice cream set the way it is written.