Whole Fruit Lemon Olive Oil Gelato


1 cup Sugar

6 Egg yolks

2/3 cup LG Lemon Infused Olive Oil

3 cups Milk

1 cup Heavy cream

2 tsp. Vanilla extract

1 tsp. Kosher salt


  1. Using a hand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 5 minutes.
  2. Add oil in a steady stream, and continue beating until smooth and airy, 3 minutes. Add milk, cream, vanilla, and salt, and beat until combined.
  3. Pour into ice cream maker and freeze according to manufacturer’s instructions.
  4. Serve with a drizzle of olive oil, sprinkle with salt.

*Recipe by Chef Lisa Paul

Older Post Newer Post