Olive Oil Gelato
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
43
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Combine the egg yolks and sugar in the bowl of a heavy-duty mixer
2
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
3
With the mixer running, drizzle in the olive oil; beat for 2 more minutes
4
Add the milk and cream and continue to beat until all the ingredients are combined
5
Freeze the mixture in a gelato machine according to the manufacturer's instructions
6
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
7
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
8
*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
9
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