Cook the Book: Olive Oil Gelato

Cook the Book: Olive Oil Gelato might be just the dessert you are searching for. One serving contains 1060 calories, 20g of protein, and 73g of fat. This recipe serves 3 and costs $2.77 per serving. 286 people found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of egg yolks, vanilla bean, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 72%, this dish is solid. Similar recipes are Cook the Book: Olive Oil Citrus Cake, Cook the Book: Prosciutto and Melon with Spiced Olive Oil, and Cook the Book: Gelato de Crema.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine the milk and cream in a large heavy-bottomed saucepan and bring just to a simmer over medium heat. Remove from the heat. 2 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. 3 Add 3/4 cup of the sugar to the milk and bring just to a simmer over medium heat, stirring to dissolve the sugar. 4 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. 5 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. 6 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.) 7 Sprinkle a few flakes of Maldon salt and drizzle a stripe or two of olive oil over each serving of gelato.

 

Step by step:

1. 1

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

3. Remove from the heat.

4. 2

5. 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.

6. 3

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

8. 4

9. 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.

10. 5

11. 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.

12. 6

13. 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.)

14. 7

15. Sprinkle a few flakes of Maldon salt and drizzle a stripe or two of olive oil over each serving of gelato.

Nutrition Information:

covered percent of daily need