Recipe courtesy of Matt Molina

Olive Oil Gelato

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Yield: 8 to 12 servings
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Ingredients

6 egg yolks

1 cup sugar

3/4 cup extra-virgin olive oil

3 cups milk

1 cup heavy cream

Directions

  1. 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.
  2. 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.
  3. *RAW EGG WARNING
  4. 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.
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