Smooth, grassy, and slightly savory, this rich olive oil gelato makes for an elegant dessert — we love it topped with a sprinkle of sea salt.more
Adapted from saveur.com
cup extra virgin olive oil
cup heavy cream
tsp. vanilla extract
tsp. kosher salt
Fleur de sel or flaky sea salt, for serving
Using a hand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 5 minutes. Add oil in a steady stream, and continue beating until smooth and airy, about 3 minutes. Add milk, cream, vanilla, and salt, and beat until combined. Pour into an ice cream maker and freeze according to manufacturer's instructions. Serve with a sprinkling of fleur de sel or flaky sea salt, if you like.