Recipe courtesy of Matt Molina
Save Recipe Print
Total:
2 hr 15 min
Prep:
15 min
Inactive:
2 hr
Yield:
8 to 12 servings
Level:
Easy

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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Orange Olive Oil Cake

Recipe courtesy of Melissa d'Arabian

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Olive Oil Cake with Blueberry Sauce and Peaches

Recipe courtesy of Anne Burrell

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Muffaletta with Olive Tapenade

Recipe courtesy of Damaris Phillips

Oil and Vinegar Slaw

Recipe courtesy of Rachael Ray

Garlic Oil Sauteed Pasta with Broccoli

Recipe courtesy of Melissa d'Arabian

Linguine with Shrimp and Lemon Oil

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword