Sicilian Lemon Olive Oil Gelato


  • 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


  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. 

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