Olive Oil Gelato

Babbo’s celebrated silky custard gelato enriched with fruity extra-virgin olive oil and a touch of sea salt.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 6 large egg yolks
• 2/3 cup fruity extra-virgin olive oil
• 1/2 teaspoon flaky sea salt, plus more for serving

Directions

1. In a saucepan, warm the milk and cream with half the sugar until steaming.
2. Whisk the yolks with the remaining sugar until pale, then slowly whisk in the hot milk to temper.
3. Return to the pan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (about 175F); do not boil.
4. Strain into a bowl, then whisk in the olive oil and salt until emulsified. Chill thoroughly, ideally overnight.
5. Churn in an ice cream maker according to the manufacturer’s instructions until thick.
6. Freeze until firm and serve scoops finished with a few flakes of sea salt.

Notes

Mario Batali’s iconic Babbo olive oil gelato.