410 minutes
A sophisticated treat that balances creamy richness with a touch of savory elegance.
cups
cups
Vanilla Bean, split
each
teaspoons
Sugar, divided
cups
each
teaspoons
to taste
1. Heat Milk and Cream
Combine the milk and heavy cream in a large, heavy-bottomed saucepan. Gently heat the mixture over medium heat just until it begins to simmer. If using a vanilla bean, remove the saucepan from the heat, scrape the seeds from the bean with a paring knife, and add both seeds and pod to the milk mixture. Cover and let it steep for about 30 minutes.
2. Add Sugar and Heat Mixture
After steeping, remove the vanilla bean pod if used, and add 0.75 cup of the sugar to the milk mixture. Bring it back to a simmer over medium heat, stirring occasionally to ensure the sugar dissolves completely.
3. Temper Egg Yolks
In a medium heatproof bowl, whisk together the egg yolks, the remaining 0.25 cup of sugar, and the salt until the mixture is smooth and slightly pale. Gradually whisk in about 1 cup of the hot milk mixture into the yolks. This is called tempering and it prevents the eggs from curdling by slowly raising their temperature.
4. Cook Custard
Return the egg mixture to the saucepan with the rest of the hot milk. Cook the custard over medium heat, stirring constantly with a heatproof spatula or wooden spoon, until it thickens enough to coat the back of the spoon and registers 185°F on an instant-read thermometer.
5. Strain and Chill Custard
Once the custard is ready, strain it through a fine-mesh strainer into a clean heatproof bowl to remove any bits of cooked egg. If using vanilla extract, stir it in now. Chill the custard by placing the bowl in an ice bath, stirring occasionally to cool it down quickly. Once cool, cover the bowl and refrigerate for at least 6 hours or overnight.
6. Freeze Gelato
Pour the chilled custard into your ice cream maker and freeze it according to the manufacturer’s instructions. Midway through the freezing process, slowly drizzle in the 0.25 cup of extra-virgin olive oil.
7. Firm Up Gelato
After churning, transfer the gelato to a freezer container and let it firm up in the freezer for at least 1 hour before serving.
8. Serve Gelato
When ready to serve, sprinkle each scoop with a pinch of Maldon sea salt and drizzle with a bit more olive oil.
Opt for a high-quality extra virgin olive oil with a flavor profile you enjoy, as it's the star of the show in this gelato.
Add the hot milk mixture very slowly to the egg yolks to avoid curdling, ensuring a smooth custard base.
Gelato is best enjoyed a bit softer than ice cream; let it sit at room temperature for a few minutes before scooping, and add a sprinkle of sea salt for flavor and texture.
Use a wooden spoon or spatula to constantly stir the custard, preventing eggs from scrambling and achieving a velvety texture.
Strain the custard through a fine-mesh sieve to remove any lumps and create a smooth texture.
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