Vanilla Gelato with Olive Oil
Preparation : 25 min
Cooking : 0 min
Total time : 24 h 25 Rest : 24 h
Equipment
glass bowl, pan, strainer
4 people
2 egg yolks
100 g of caster sugar
1.5 tsp of vanilla bean paste
200 ml of whole milk
300 ml of double cream
1 tbsp of olive oil
1 pinch of salt
RECIPE STEPS
1
Start by adding the yolks and the sugar to a glass bowl over a pan of boiling water and whisk until pale and fluffy.
- 2 egg yolks
- 100 g of caster sugar
2
Now mix in the vanilla.
- 1.5 tsp of vanilla bean paste
3
Then gradually add the warm milk and cream into the egg mixture.
- 200 ml of whole milk
- 300 ml of double cream
4
Keep stirring and mixing until the temperature reaches 90 °C.
5
Strain the mixture and allow to cool overnight or ideally 24 hours in the fridge.
6
Pour the cold gelato base into the Gelato Expert. Churn using the Gelato button.
7
Serve in a small bowl with a drizzle of olive oil and a sprinkle of sea salt.
- 1 tbsp of olive oil
- 1 pinch of salt