Blood Orange Olive Oil Gelato
Yield: 6 servings
- 17 1/2 oz milk
- 17 1/2 oz heavy cream
- 8 egg yolks
- 7 oz sugar
- 1 vanilla bean, split lengthwise and scraped
- 1/3 cup QCOM Blood Orange Olive Oil
Put milk, cream and the vanilla bean in a pan. Let mixture come to a boil, then remove
from the heat and let cool for 1 minute. Combine egg yolks and sugar, whisking until the mixture is very pale. Slowly add the hot milk to the yolk/sugar mixture, whisking continuously so as not to scramble the eggs. Return the mixture to the pan. Cook over medium heat while stirring with heat resistant spatula. Pay attention to the inside edges of the pan, as the eggs will coagulate there first.
The cream is done when it coats the back of a spoon. Drain the mixture through a fine chinois (or fine mesh strainer lined with rinsed cheese cloth) into a bowl. Set over ice. Beat with spoon until no steam is emitted. When cool, pour into ice cream maker, add the QCOM Blood Orange Olive Oil. Follow ice cream maker instructions. Substitute any flavored QCOM olive oil.
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