Olive Oil Gelato

Makes about 1 ½ quarts

• 2/3 to 1 cup sugar
• 6 egg yolks
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• 2/3 cup organic, extra virgin olive oil
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• 3 cups low-fat milk
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 1 ½ teaspoon kosher salt
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• Fleur de sel or coarse sea salt for serving (optional)

1. Using a hand or stand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 3-5 minutes.
2. Add the olive oil in a consistent stream and continue beating until smooth and airy, about 3 more minutes.
3. Add the low-fat milk, cream, vanilla extract, and salt, and beat until combined.
4. Pour mixture into an ice cream or gelato maker and freeze according to your machine’s instructions.
5. Transfer the gelato to a freezer friendly container and cover until served.
6. Sprinkle fleur de sel or coarse sea salt (optional).
7. Serve a wafer butter cookie or small pizzelle on the side! © Images & content: Cristina A-Moore for TeenieCakes.com.

• For a less sweet gelato, cut the sugar down to 2/3 cup.
• Increased the salt by 1/2 teaspoon.
• I’m using 2% or low-fat milk and it still has a creamy texture.
• The gelato freezes very firm, but thaws quickly for serving.