Olive Oil Gelato

So, this recipe. I am so on the fence about it I am having a hard time figuring out what to say. 

The good: It tastes like something I would find in a tiny gelateria and say "ooh that's different!" It goes surprising well with Lemon Ricotta Muffins. It is creamy as all get out and pairs well with tart fruit and lemon zest. 

The bad: It makes you say "ooh that's different!" You need to pair it with something or your brain explodes going back and forth with, is that olive oil? mmm cream. wait, why is this grassy? mmm cream. is it supposed to taste like this? mmm cream. 

So, I'll let you be the judge. (But if I were to pull out my ice cream maker again, honestly I'd go for Ben and Jerry's Kahlua Amaretto Ice Cream!)

Olive Oil Gelato

From Saveur

1 cup sugar
6 egg yolks
2⁄3 cup extra virgin olive oil
3 cups milk
1 cup heavy cream
2 tsp. vanilla extract
1 tsp. kosher salt
Fleur de sel or flaky sea salt, for serving

Using a hand (or stand) mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 5 minutes. Add oil in a steady stream, and continue beating until smooth and airy, about 3 minutes. Add milk, cream, vanilla, and salt, and beat until combined. Pour into an ice cream maker and freeze according to manufacturer's instructions. Serve with a sprinkling of fleur de sel or flaky sea salt, if you like.

ItalyMaria DawsonDessert