Lemon Olive Oil Gelato Recipe | Zucchi
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.
1 hour
9 hours


  • 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

  • flaky sea salt

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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 the 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!


To help bring out the flavors of the extra virgin olive oil, serve each scoop with a sprinkle of flaky sea salt and a few drops of extra virgin olive oil.