Olive Oil Gelato

I am completely obsessed with olive oil gelato and iced cream.  So very smooth and rich.


3/4 cup sugar

1/4 cup plus 2 tablespoons water

3/4 cup whole milk

1/4 teaspoon salt

4 egg yolks

1/4 cup plus 2 tablespoons Olive Oil*

In a medium-size saucepan stir together the sugar, water, milk, and salt and heat until bubbles form around the edge of the pan.  In a separate bowl beat the egg yolks until frothy.  Continue beating while pouring in the combined liquids in a thin stream, then return the mixture to the pan.  (Beating and a slow stream keep the mixture from turning into scrambled eggs.)  Continue stirring over a low to moderate heat until the custard thickens to a semi-thick custard sauce consistency or reaches 185 degrees on an instant-read thermometer.  (Take your time and take the pan off the heat if needed, because you don't want to scramble those egg).  Immediately pour the custard into a bowl and set it over an ice water bath to cool.  Stir until the mixture is cool.  Transfer to a lidded container, and refrigerate overnight.

Remove from the fridge and whisk in 1/4 cup olive oil in a thin steady stream.  The mixture should thicken and turn smooth.  Taste the mixture and decide if you want to add the remaining 2 tablespoons oil -- the oil flavor will become more prominent as the ice cream ages, so keep this in mind.  Churn in an ice cream maker following manufacturer's instructions.  Eat right away, or transfer to a container and freeze until ready to eat.

*  We also made this recipe with Persian Lime, Lemon, Madagascar Black Peppercorn, Basil or Unflavored olive oil.  They were all good, but we surprisingly like the peppercorn best!