Homemade Gelato Recipe | With Extra Virgin Olive Oil and Sea Salt

olive oil in gelato? Yes, in fact! Good extra virgin olive oil has a pleasing sweetness and delicate pepperiness that is an excellent fit for our loved Italian dessert. I used to be presented to olive oil gelato whilst cooking in Italy and fell head over heels for it. It’s vital to make use of in point of fact just right extra virgin olive oil for this gelato recipe since the dessert’s luck relies on the flavors within the oil. The addition of Maldon sea salt creates a phenomenal distinction of candy and salty, an excellent element to maximum muffins.

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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 every
Extra Virgin olive oil 1/2 Cup (plus extra to drizzle)
Maldon Sea Salt as wanted

EQUIPMENT THAT I USE (Affiliate Links)
Cast Iron Tortilla Press –
Lodge 12″ Cast Iron Pan –
Lodge Cast Iron Griddle (10″ x 20″) –
Tojiro DP Utility/ Petty Knife –
Mac 6″ Curved Boning Knife –
KitchenAid Pro Line 7 Qt. Stand Mixer –
KitchenAid Pasta Roller Attachments –
Cuisinart 14 Cup Food Processor –
Gas Burner Attachment for Ooni 3 Pizza Oven –
Pasta alla Chitarra Pasta Cutter with Rolling Pin –
Gnocchi Rolling Board –
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer –
All-Clad Stainless Steel 10″ Fry Pan –
All-Clad Stainless Steel 14″ Fry Pan –
All-Clad Stainless Steel 1.5 Qt. Sauce Pot –
Le Creuset Enameled 11.75″ Cast Iron Skillet –
Fujifilm X-H1 Mirrorless Camera –
Fujifilm 35mm f1.4 Lens –
Fujifilm 18mm f2 Lens –
Fujifilm 16-55mm f2.8 Zoom Lens –
Joby Gorilla Pod 5K Tripod –
Ice Cream Stabilizer:

(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm –

*The client grade ice cream makers that all of us use do not freeze or churn the ice cream rapid sufficient to inhibit greater ice crystals from forming. This may give your ice cream an icy/grainy texture. Stabilizers do an excellent activity at supressing crystallization, which make for a far creamier completed product. Ice cream stabilizers are herbal (plant primarily based), affordable and readily to be had on-line so I all the time come with a measured quantity when making ice cream at house. I’ve integrated a hyperlink under to the stabilizer that I favor. This element is not obligatory so move forward and get ready this recipe with out it if you select to. It’ll nonetheless be scrumptious!

Ice Cream Stabilizer:

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