Sicilian Lemon Olive Oil Gelato

Ingredients:

• 1 3/4 Cups Whole Milk
• 1/4 Heavy Cream
• 4 Large Egg Yolks
• 1/2 Cup Sugar
• 1/4 teaspoon Olivelle Vanilla Bean Sea Salt, plus more to finish
• 1/4 cup Sicilian Lemon Infused Olive Oil
• Optional: Fresh Lemon Basil or Basil Leaves

Directions:

1. 24 hours before wanting Gelato: Place ice cream bowl in freezer and prepare gelato base by following steps 2-8.
2. In a medium saucepan, bring the whole milk and heavy cream to a low simmer.
3. Meanwhile, in a separate bowl, using a hand mixer, beat egg yolks, sugar, and salt together until pale in color and light and fluffy in texture, about 30 seconds.
4. While whisking, add a small amount of the warmed milk to the egg mixture, about 1/4 cup, to temper the eggs. Pour the mixture back in with the remaining milk. 
5. Over low heat, cook the gelato base, stirring constantly until thickened, about 3 minutes. It should coat the back of the spoon.
6. Run the mixture through a fine mesh strainer into a clean bowl to remove any lumps.
7. Whisk in olive oil until well combined. 
8. Cover with plastic wrap, touching the mixture with wrap to prevent a film from forming. Place the gelato base in the refrigerator for at least 4 hours but overnight is best. 
9. To prepare the gelato, prepare your Ankarsrum Assistent with the Ice Cream Attachment. 
10. Run on medium speed for 20-30 minutes or until the desired consistency is reached.
11. If using fresh lemon basil or basil, add herbs a minute or two before stopping your Ankarsrum Ice Cream Attachment. 
12. Once frozen, enjoy immediately (super soft) or place in an airtight container and freeze for up to 6 months (scoopable)!
13. To serve, drizzle with a little balsamic vinegar and finish with a pinch of Vanilla Bean Sea Salt.