Olive Oil Gelato July 30 2015, 0 Comments
Serves 4 to 8
- 3/4 cup Cucina Antica Extra Virgin Olive Oil
- 1 ½ cup sugar
- 1 ½ cup whole milk
- ¾ cup water
- 8 egg yolks
- Large pinch of salt
- Sprigs of fresh mint or basil
Combine sugar, milk, water and salt in a large saucepan until the edges of the mixture begin to bubble. In a separate bowl, combine egg yolks and mix until frothy. Gradually pour in heated mixture, stirring continuously. Return the egg and milk mixture to the pan and continue stirring over low heat. Carefully stir mixture until custard forms, being careful not to scramble the eggs. Pour custard into a large bowl and place the bowl in icy water. Continue to stir the custard until it cools. Cover and place in the refrigerator overnight.
Remove and gradually whisk in ½ cup of Cucina Antica Extra Virgin Olive Oil. Add remaining olive oil as desired. Transfer to an ice cream maker and complete preparation. Scoop, top with sprigs of fresh mint or basil, and serve immediately.