3 C milk

1 C heavy cream

6 large egg yolks

1 C sugar

2/3 C Tasteful Olive's Orange Fusion olive oil

Red food coloring (paste style) to tint


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 degrees F, about 15 minutes. Blend in food coloring until the right color of orange is achieved (optional).

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, sitrring 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 directions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours, or up to 3 days, before serving.

recipe by Chef Kay Tucker