• 3 c. milk
• 1 c. heavy cream
• 6 egg yolks
• 1 c. sugar
• 2/3 c. Meyer Lemon, Persian Lime or Blood Orange Olive Oil
Preparation: *In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles form around the edges of the pan.
*Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly
drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.
*Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handheld whisk until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175°F, about 15 minutes.
*Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.
*Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Recipe from: RealSimple.com