Olive Oil Gelato Recipe

Well, it definitely feels like fall out there… But there’s sunshine in the forecast for this weekend and there’s only one way to celebrate in our books— with gelato. More specifically a gelato recipe submitted by one of our very own customers— Amanda Hesser. We hope you enjoy her recipe for Olive Oil gelato!

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  • ¾ cup sugar
  • ¼ cup plus 2 tablespoons water
  • ¾ cup whole milk
  • Large pinch salt
  • 4 egg yolks
  • ¼ cup plus 2 tablespoons olive oil


  • In a medium-size saucepan, stir together sugar, water, milk, and salt. Heat until bubbles form around edge of pan.
  • In a separate bowl beat egg yolks until frothy. Continue beating while pouring in the combined liquids in a thin stream. Return the mixture to pan.
  • Heat mixture over low to medium heat, stirring consistently until the custard thickens to a loose custard sauce consistency or reaches 185 degrees on an instant-read thermometer. (Take your time and take the pan off the heat, if needed, because you don’t want to scramble the egg).


  • Immediately pour the custard into a bowl and set the bowl in an ice water bath. Stir until the mixture is cool. Transfer to a lidded container and refrigerate overnight.
  • Whisk in 1/4 cup olive oil in a thin steady stream — the mixture should thicken and turn smooth. Taste the mixture and decide if you want to add the remaining 2 tablespoons oil — the oil flavor will become more prominent as the ice cream ages, so keep this in mind.
  • Churn in an ice cream maker following manufacturer’s instructions. Eat right away, or transfer to a container and freeze until ready to eat.


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