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olive oil gelato in a vintage-style dessert bowl, served with a sprinkle of fleur de sel and a few slices of lemon zest on top.

Olive Oil Gelato

This Olive Oil Gelato combines rich, buttery notes with a subtle peppery finish, creating a creamy dessert that's both luxurious and refreshing. Made with high-quality extra virgin olive oil, this homemade treat mirrors authentic Italian gelato.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling and freezing time 3 hours 50 minutes
Total Time 4 hours 15 minutes
Servings: 4 people
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 cups whole milk
  • 3/4 cup heavy cream plus 1/2 cup for finishing
  • 2/3 cup granulated sugar
  • 1/2 tsp salt
  • 4 large egg yolks
  • 1/3 cup extra virgin olive oil choose a mild, fruity variety
  • Zest of 1 lemon
  • 2 Tbsp honey optional

Method
 

In a saucepan, combine the milk, 3/4 cup cream, sugar, and salt. Heat until tiny bubbles form around the edges, but do not let it boil.
    In a separate bowl, whisk the egg yolks until smooth. Gradually pour the hot milk mixture into the yolks while whisking constantly to temper the eggs.
      Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens enough to coat the back of a spatula (around 5-7 minutes). The temperature should reach 175°F.
        Strain the custard through a fine mesh sieve and stir in the remaining cream and lemon peel. Cover with plastic wrap, directly on the surface, and chill for at least 3 hours, or overnight for better flavor.
          Before churning, remove the lemon peel. Gradually whisk in the olive oil.
            Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
              Transfer the gelato to a freezer-safe container, pressing parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 2 hours to firm up.
                Let the gelato sit at room temperature for 10 minutes before serving. Enjoy with a sprinkle of fleur de sel or fresh berries!

                  Notes

                  • The quality of olive oil is crucial. Choose a fresh, high-quality extra virgin olive oil for the best flavor.
                  • If you don’t have an ice cream maker, you can still make the gelato by freezing the custard in a shallow dish and whisking every 30 minutes for about 3 hours to incorporate air.
                  • For an extra special touch, serve the gelato with fresh berries or a drizzle of dark chocolate sauce.