Olive Oil Gelato

(adapted from The Babbo Cookbook)

6 egg yolks
1 C. sugar
2/3 C. LunaOlivo Mission Oil
3 C. milk
1 C. 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.

Warning:  this recipe uses raw eggs.  Williams-Sonoma has a variation of this recipe with cooked egg; however, it does add a couple of hours to your cooking time since you must wait for the mixture to cool completely.

Add the milk and cream and continue to beat until all ingredients are combined.

Freeze in ice cream maker according to manufacturer’s instructions.  This took some planning since I needed to pre-freeze the bowl of the ice cream maker for 8+ hours.


I thought it would taste fruity, but no, it tastes like olive oil.  However, olive oil paired with frozen cream is unexpectedly delicious and refreshing.  The sweetly salty fluer de sel is the perfect counter to the rich creaminess of the gelato.  Molto bene, Mario.

 Serve with a drizzle of olive oil and a sprinkling of fluer de sel sea salt.