Olive Oil Gelato

Name: Olive Oil Gelato
Yield: Makes about 1 pt [480 ml]
Cuisine: Italian
Ingredients: ⅓ cup [75 ml] green olive oil, such as Arbequina; ⅓ cup [75 ml] green olive oil, such as Arbequina; 2 Tbsp honey; ½ cup [120 ml] Buttermilk Crème Fraîche; ½ cup [100 g] sugar; 1 egg, plus 1 egg yolk; 1 egg, plus 1 egg yolk; Pinch of salt; ½ cup [120 ml] heavy cream; 1 cup [240 ml] whole milk; ¼ vanilla bean, halved lengthwise

Preparation info

Makes about
1 pt

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

A scoop of this works well with chocolate shavings, caramel sauce, or more olive oil and a pinch of flaky sea salt. This gelato is also the perfect topping for Strawberry-Rhubarb Polenta Crisp.

Ingredients

¼ vanilla bean, halved lengthwise
1 cup [240 ml] whole milk

Europe
Americas
United States
Italy
Dessert
Mediterranean
Vegetarian
Venice
California
Gluten-free

Method

Scrape the seeds from the vanilla bean into a small saucepan. Add the bean pod, milk, cream, and salt. Stir over medium-low heat until steaming and bubbles begin to form around the edges. Set aside to cool completely, about 20 minutes. Discard the bean pod.

In a medium bowl, whisk together the egg, egg yolk, and sugar until the mixture is pale yellow and falls in smooth ribbons when lif