Whole Fruit Lemon Olive Oil Gelato


1 cup



Egg yolks

2/3 cup

LG Whole Fruit Lemon Olive Oil

3 cups


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