Olive Oil Gelato

1. 1

   Simmer cream

2. 2

   Scrape vanilla seeds out and add to the simmering cream

3. 3

   Remove from heat and set aside for ~30min

4. 4

   Beat egg yolks with sugar in boiling water bath, until pale and volume increased ~2 times

5. 5

   Bring cream to simmer again then slowly add cream to egg yolk mixture, stirring constantly

6. 6

   Transfer the mixture to heat, let it simmer and stir constantly to prevent egg lumps, until thick enough to coat the back of a wooden spoon

7. 7

   Remove from heat and drain

8. 8

   Chill in refrigerator overnight after cooled

9. 9

   Use an gelato/ice cream machine to the manufacturer's instructions. Add the 2tbsps EVOO and salt about half way done.

* Per serving · 4 servings · Values may vary.

No additional tips available.