AMAZING!
Olive Oil Gelato
From The Babbo Cookbook
Yields 2 pints
6 egg yolks
1 cup sugar
-¾ cup extra virgin olive oil
3 cups milk
1 cup heavy cream
Combine the egg yolks and sugar in the bowl of an electric mixer. Use the whip attachment to beat them for 5 min on medium speed, or until the mixture is thick and very pale and forms a ribbon when the whip is lifted. Continue beating and drizzle in the olive oil; beat for 2 more minutes.
Add the milk and cream and continue to beat until all ingredients are combined.
Freeze in ice cream maker according to manufacturer’s instructions.
***make sure you use the BEST extra virgin olive oil possible***
I had this at Mario Batali’s Otto Pizzeria!!! I had no idea it would change my life!
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4 Comments
say somethingOh yes, it did that (change my life) to me too. I’ll never forget my first dip a few years ago. I’ve made it many times since. Actually, I have the recipe memorized.
one day soon I will have it memorized!
i had this at pizzaiolo in oakland a couple of weeks ago and it was divine! i should definitely try to make it now that i’ve stumbled upon the recipe here. thanks!
oooh i’ll have to try theirs. i wonder how it compares!
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