Cook The Book: Olive Oil Gelato

• 3 1/2 cups milk
• 1 cup heavy cream
• 1/2 vanilla bean, split, or 1 1/2 teaspoons vanilla extract
• 1 cup sugar
• 10 large egg yolks
• 1 teaspoon salt
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Maldon or other flaky sea salt

1. Combine the milk and cream in a large heavy-bottomed saucepan and bring just to a simmer over medium heat. Remove from the heat.
2. If using a vanilla bean, scrape the seeds from the bean with a paring knife and add the seeds to the hot milk. Cover and let steep for 30 minutes.
3. Add 3/4 cup of the sugar to the milk and bring just to a simmer over medium heat, stirring to dissolve the sugar.
4. Meanwhile, whisk the egg yolks, the remaining 1/4 cup sugar, and the salt together in a medium heatproof bowl. Gradually whisk in about 1 cup of the hot milk mixture, then return the mixture to the saucepan and cook, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185u0b0F on an instant-read thermometer.
5. Immediately strain the custard through a fine-mesh strainer into a heatproof bowl. Stir in the vanilla extract, if using, and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight.
6. Freeze the gelato in an ice cream maker according to the manufacturer's instructions, stopping to add the olive oil about halfway through the freezing process. Pack into a freezer container and freeze for at least 1 hour before serving. (
7. )
8. Sprinkle a few flakes of Maldon salt and drizzle a stripe or two of olive oil over each serving of gelato.

milk, heavy cream, vanilla bean, sugar, egg yolks, salt, extravirgin olive oil, salt

Taken from www.seriouseats.com/recipes/2010/04/olive-oil-gelato-recipe.html (may not work)