Olive Oil Gelato

1. 1

   Combine the egg yolks and sugar in the bowl of a heavy-duty mixer.

2. 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. 3

   With the mixer running, drizzle in the olive oil; beat for 2 more minutes.

4. 4

   Add the milk and cream and continue to beat until all the ingredients are combined.

5. 5

   Freeze the mixture in a gelato machine according to the manufacturer's instructions.

6. 6

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

7. 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. 8

   *RAW EGG WARNING

9. 9

   Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.