Lemon Olive Oil Gelato

Olive oil in gelato? Why not! The combination of creamy gelato and extra virgin olive oil creates a rich, yet refreshing taste. Each spoonful boasts subtle notes of olive fruit and pepper, enveloped in a luscious and cool, custard-like cream.

COOK TIME 30 minutes
PREP TIME 6.5 hours

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With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.


  • 3 cups / whole milk
  • 1 cup / heavy cream
  • 1 cup / white sugar
  • 6 / egg yolks
  • 1 teaspoon / kosher salt
  • 1 teaspoon / Meyer lemon zest
  • 2/3 cup, plus extra for serving / Zucchi Organic EVOO
  • a sprinkle / flaky sea salt


Heat milk and cream in a large heavy-bottomed saucepan on medium heat.

Add 3/4 cup of the sugar to the milk and bring just to a simmer, stirring to dissolve the sugar.

Meanwhile, whisk the egg yolks, the remaining 1/4 cup sugar, and the salt together in a medium heatproof bowl.

Gradually whisk in the hot milk mixture, then return the mixture to the saucepan and cook. Stir constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer or is thick enough to coat the back of a spoon.

Immediately pour the custard into a heatproof bowl. Stir in the lemon zest.

Let cool, stirring occasionally. Cover and refrigerate for at least 6 hours, or, preferably, overnight.

Freeze the gelato in an ice cream maker according to the manufacturer’s instructions, stopping to add Zucchi Organic Extra Virgin Olive Oil about halfway through the freezing process. Pack into a freezer container and freeze for at least 1 hour before serving.

To serve, scoop into bowls and sprinkle with flaky sea salt. Drizzle a few drops of olive oil over each serving of gelato.

Buon appetito!

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