August 16, 2007

Olive Oil Gelato


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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