Gelato Con Olio E Sale Ice Cream with Olive Oil Sea Salt
Indulge in the luxurious simplicity of Gelato Con Olio E Sale—a captivating Italian-inspired dessert that elevates traditional ice cream with velvety extra virgin olive oil and a touch of flaky sea salt. This rich, custard-based gelato, made from whole milk, heavy cream, and fresh egg yolks, is churned to creamy perfection before being swirled with high-quality olive oil for a delicate marbled effect. The final flourish of sea salt adds a contrasting layer of subtle crunch and sophisticated flavor, making each bite an irresistible balance of sweet and savory. Perfect for dinner parties or a gourmet treat at home, this unique olive oil sea salt gelato is a must-try for adventurous food lovers seeking a refined twist on classic gelato.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 4 Large egg yolks
- 1 teaspoon Vanilla extract
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Flaky sea salt (like Maldon or fleur de sel)
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it begins to steam, but do not let it boil. Remove from heat and set aside.
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture becomes pale and slightly thickened.
Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to combine and prevent curdling.
Return the mixture to the saucepan over low heat. Cook, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. This process typically takes 8-10 minutes. Do not let the mixture boil.
Remove the custard from the heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.
Allow the custard to cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.
Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
When the gelato has reached a soft-serve consistency, transfer it to a lidded container. Drizzle the extra virgin olive oil over the top and gently swirl it into the gelato with a spoon for a marbled effect.
Sprinkle the flaky sea salt over the gelato. Cover and freeze for at least 2 hours to allow it to firm up.
Serve scoops of the gelato, garnished with an extra drizzle of olive oil and a pinch of sea salt, if desired.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 174.4 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 689 mg | 53% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
