Uploaded July 2015 | Updated September 2026, 1 hour ago
Olive oil in gelato? Yes, of course! Good extra virgin olive oil has a pleasant sweetness and mild pepperiness that's a perfect match for our beloved Italian dessert. I was introduced to olive oil gelato while cooking in Italy and fell head over heels for it. It's important to use really good extra virgin olive oil for this gelato recipe because the dessert's success depends on the flavors in the oil. The addition of Maldon sea salt creates a wonderful contrast of sweet and salty, an ideal component to most desserts.
SUBSCRIBE: goo.gl/aZdezx
Olive Oil Gelato with Maldon Sea Salt
(makes 1 quart)
Whole Milk 1 1/2 Cups
Heavy Cream 1 Cup
Granulated Sugar 1/2 Cup
Sea Salt 1/4 tsp
Ice Cream Stabilizer* 1/8 tsp
Egg Yolks 4 each
Extra Virgin Olive Oil 1/2 Cup (plus more to drizzle)
Maldon Sea Salt as needed
EQUIPMENT THAT I USE (Affiliate Links)
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
KitchenAid Pro Line 7 Qt. Stand Mixer - amzn.to/2XVCdbn
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
Gnocchi Rolling Board - amzn.to/2Y9M48D
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
Fujifilm X-H1 Mirrorless Camera - amzn.to/2Ybcmrh
Fujifilm 35mm f1.4 Lens - amzn.to/2Ymn7Lo
Fujifilm 18mm f2 Lens - amzn.to/2JR6xtG
Fujifilm 16-55mm f2.8 Zoom Lens - amzn.to/34L35tX
Joby Gorilla Pod 5K Tripod - amzn.to/34JhCXb
Ice Cream Stabilizer: amzn.to/1e4G9ub
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm - tinyurl.com/y5rn3b8c
*The consumer grade ice cream makers that we all use don't freeze or churn the ice cream fast enough to inhibit larger ice crystals from forming. This can give your ice cream an icy/grainy texture. Stabilizers do a great job at supressing crystallization, which make for a much creamier finished product. Ice cream stabilizers are natural (plant based), inexpensive and readily available online so I always include a measured amount when making ice cream at home. I've included a link below to the stabilizer that I prefer. This ingredient is optional so go ahead and prepare this recipe without it if you choose to. It'll still be delicious!
Ice Cream Stabilizer: amzn.to/1e4G9ub
TIP JARS
BTC - 344o7PgkuMDFQU8P6dLw9UYorpAhHWaawn
ETH - 0xd955827A5B1f3fDEa18dA8dA196F830590F281eE
LTC - LWq4uMk76kRJiJMgr1fk8FQVjYDPAxrJHi
Olive oil in gelato? Yes, of course! Good extra virgin olive oil has a pleasant sweetness and mild pepperiness that's a perfect match for our beloved Italian dessert. I was introduced to olive oil gelato while cooking in Italy and fell head over heels for it. It's important to use really good extra virgin olive oil for this gelato recipe because the dessert's success depends on the flavors in the oil. The addition of Maldon sea salt creates a wonderful contrast of sweet and salty, an ideal component to most desserts.
SUBSCRIBE: goo.gl/aZdezx
Olive Oil Gelato with Maldon Sea Salt
(makes 1 quart)
Whole Milk 1 1/2 Cups
Heavy Cream 1 Cup
Granulated Sugar 1/2 Cup
Sea Salt 1/4 tsp
Ice Cream Stabilizer* 1/8 tsp
Egg Yolks 4 each
Extra Virgin Olive Oil 1/2 Cup (plus more to drizzle)
Maldon Sea Salt as needed
EQUIPMENT THAT I USE (Affiliate Links)
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
KitchenAid Pro Line 7 Qt. Stand Mixer - amzn.to/2XVCdbn
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
Gnocchi Rolling Board - amzn.to/2Y9M48D
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
Fujifilm X-H1 Mirrorless Camera - amzn.to/2Ybcmrh
Fujifilm 35mm f1.4 Lens - amzn.to/2Ymn7Lo
Fujifilm 18mm f2 Lens - amzn.to/2JR6xtG
Fujifilm 16-55mm f2.8 Zoom Lens - amzn.to/34L35tX
Joby Gorilla Pod 5K Tripod - amzn.to/34JhCXb
Ice Cream Stabilizer: amzn.to/1e4G9ub
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm - tinyurl.com/y5rn3b8c
*The consumer grade ice cream makers that we all use don't freeze or churn the ice cream fast enough to inhibit larger ice crystals from forming. This can give your ice cream an icy/grainy texture. Stabilizers do a great job at supressing crystallization, which make for a much creamier finished product. Ice cream stabilizers are natural (plant based), inexpensive and readily available online so I always include a measured amount when making ice cream at home. I've included a link below to the stabilizer that I prefer. This ingredient is optional so go ahead and prepare this recipe without it if you choose to. It'll still be delicious!
Ice Cream Stabilizer: amzn.to/1e4G9ub
TIP JARS
BTC - 344o7PgkuMDFQU8P6dLw9UYorpAhHWaawn
ETH - 0xd955827A5B1f3fDEa18dA8dA196F830590F281eE
LTC - LWq4uMk76kRJiJMgr1fk8FQVjYDPAxrJHi
