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Recipe courtesy of Matt Molina

Olive Oil Gelato

  • Level: Easy
  • Yield: 8 to 12 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 10 servings
    Calories
    373
    Total Fat
    30
    Saturated Fat
    10
    Carbohydrates
    24
    Dietary Fiber
    0
    Sugar
    24
    Protein
    4
    Cholesterol
    128
    Sodium
    45
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Inactive: 2 hr
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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.

Categories:

Easy Dessert Recipes Dessert Gelato Egg Recipes Sugar Recipes for a Crowd Gluten Free Low Sodium

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1 Review
Add Your Review

Ani L.

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.

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