Recipe courtesy of Matt Molina
Recipe courtesy of Matt Molina
Watch how to make this recipe.
Olive Oil Gelato
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- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 373
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 24 g
- Protein
- 4 g
- Cholesterol
- 128 mg
- Sodium
- 45 mg
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 373
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 24 g
- Protein
- 4 g
- Cholesterol
- 128 mg
- Sodium
- 45 mg
Ingredients
Directions
- Combine the egg yolks and sugar in the bowl of a heavy-duty mixer. Beat with the whisk attachment on medium speed until the mixture is thick and very pale in color and forms a ribbon when the whisk is lifted, about 5 minutes. With the mixer running, drizzle in the olive oil; beat for 2 more minutes. Add the milk and cream and continue to beat until all the ingredients are combined. Freeze the mixture in a gelato machine according to the manufacturer's instructions.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
