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!