Cook the Book: Olive Oil Gelato

Name: Cook the Book: Olive Oil Gelato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 10 larges egg yolks; 237 milliliters heavy cream; 828 milliliters milk; 59 milliliters extra-virgin olive oil, plus extra for drizzling; 1 teaspoon salt; 237 milliliters sugar; 1 vanilla bean, split, or 1 1/2 teaspoons vanilla extract

Cook the Book: Olive Oil Gelato might be just the dessert you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 1060 calories, 20g of protein, and 73g of fat. Head to the store and pick up sugar, salt, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Combine the milk and cream in a large heavy-bottomed saucepan and bring just to a simmer over medium heat.

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

Remove from the heat.

If using a vanilla bean, scrape the seeds from the bean with a paring knife and add the seeds to the hot milk. Cover and let steep for 30 minutes.

Ingredients you will need

Vanilla Bean

Seeds

Milk

Equipment you will use

Knife

Add 3/4 cup of the sugar to the milk and bring just to a simmer over medium heat, stirring to dissolve the sugar.

Ingredients you will need

Sugar

Milk

Meanwhile, whisk the egg yolks, the remaining 1/4 cup sugar, and the salt together in a medium heatproof bowl. Gradually whisk in about 1 cup of the hot milk mixture, then return the mixture to the saucepan and cook, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer.

Ingredients you will need

Egg Yolk

Custard

Sugar

Milk

Salt

Equipment you will use

Wooden Spoon

Kitchen Thermometer

Sauce Pan

Spatula

Whisk

Bowl

Immediately strain the custard through a fine-mesh strainer into a heatproof bowl. Stir in the vanilla extract, if using, and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight.

Ingredients you will need

Vanilla Extract

Custard

Ice

Equipment you will use

Sieve

Bowl

Freeze the gelato in an ice cream maker according to the manufacturer's instructions, stopping to add the olive oil about halfway through the freezing process. Pack into a freezer container and freeze for at least 1 hour before serving. (The gelato is best served the day it is made.)

Ingredients you will need

Gelato