Olive Oil Gelato

1. Steep Vanilla and Heat Milk Mixture

Pour the milk and heavy cream into a large saucepan and heat over medium heat until it reaches a simmer. Add the split vanilla bean, cover the pan, and let it steep for 30 minutes.

2. Dissolve Sugar

Remove the vanilla bean if used and dissolve ¾ cup of sugar into the milk mixture, stirring until completely dissolved.

3. Temper Egg Yolks

In a separate bowl, whisk together the egg yolks, the remaining ¼ cup sugar, and the salt until the mixture becomes pale and slightly thickened. Gradually pour a small amount of the hot milk mixture into the yolks while whisking continuously, then pour the tempered mixture back into the saucepan.

4. Cook Custard

Cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches 185°F.

5. Chill Custard

Strain the custard into a clean bowl, add vanilla extract if using, and place over an ice bath. Stir occasionally, then cover and refrigerate until thoroughly chilled, about 6 hours or overnight.

6. Churn Gelato

Pour the chilled custard into the ice cream maker and churn according to the manufacturer's instructions. As the gelato churns, slowly drizzle in the ¼ cup of olive oil.

7. Freeze Gelato

Transfer the churned gelato to a freezer-safe container and freeze for at least 1 hour to firm up.

8. Serve Gelato

Scoop the gelato into bowls, drizzle with extra olive oil, and sprinkle with Maldon or flaky sea salt before serving.