Olive Oil Gelato Recipes

Steps:

• Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the egg yolks and cornstarch together in a medium bowl. Combine the milk, sugar, milk powder, corn syrup, and salt in a medium (4-quart) saucepan and whisk to break up and dissolve the milk powder. Heat the milk mixture over high heat until it begins to bubble and immediately turn off the heat. Slowly add 1/2 cup of the hot milk mixture to the bowl with the eggs, whisking constantly as you add it. Continue to add the milk 1/2 cup at a time, whisking constantly, until you have added about half of the milk, or enough to warm the eggs slightly. Pour the egg and milk mixture into the pot with the milk, return the pot to medium-low heat, and cook, stirring constantly with the whisk or a wooden spoon, until the gelato base thickens enough to coat the back of a spoon.
• Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
• Remove the base from the refrigerator, pour it into a bowl, and stir in the cream and olive oil. Pour the base into the bowl of an ice cream or gelato maker and spin it according to the machine instructions. Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until you're ready to serve it. Serve the gelato within a few hours of spinning it, before it hardens.

Steps:

• Add the milk, heavy cream, vanilla bean seeds and vanilla bean to a heavy-bottomed saucepan. Set over medium heat and bring to a very low simmer. Keep an eye on it and stir often while you prepare the egg yolks.
• Meanwhile, add the yolks, sugar and salt to a large bowl and whisk until light and fluffy, about 3 minutes. Whisk in the olive oil and beat vigorously for another minute or so until it's completely emulsified.
• Slowly ladle in about 1 cup of the hot milk mixture into the eggs and olive oil, whisking the whole time. This is called tempering - it's getting the yolks used to the hot temperature of the milk and preventing them from scrambling. Add the tempered eggs back into the milk in the saucepan and stir until it thickens just slightly and coats the back of a spoon. This should take about 5 minutes.
• Strain the custard through a fine mesh strainer into an 8-cup measuring cup. Let cool, and then cover with plastic wrap and place in the fridge. You want the mixture to cool down completely and be well chilled before you run it in your ice cream machine. You can make this the night before.
• Freeze the ice cream according to manufacturer's instructions - you should let it run about 30 minutes - until it looks like soft serve. Then place the ice cream back into the freezer until firm, another hour. Keep in mind that gelato is softer than ice cream.

Steps:

• Combine the egg yolks and sugar in the bowl of a heavy-duty mixer. Beat with the whisk attachment on medium speed until the mixture is thick and very pale in color and forms a ribbon when the whisk is lifted, about 5 minutes. With the mixer running, drizzle in the olive oil; beat for 2 more minutes. Add the milk and cream and continue to beat until all the ingredients are combined. Freeze the mixture in a gelato machine according to the manufacturer's instructions.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.