Coconut Milk Olive Oil Gelato

Smooth, grassy and slightly savory, Arbequina Extra Virgin Olive Oil lends its unique flavor and a luxurious mouthfeel to this dairy-free gelato.  Finish with a light sprinkling of Lime Fresco Sea Salt for an elegant dessert.

Ingredients

• 1 can (13.5 oz) Coconut Milk
• 3 egg yolks
• 2/3 cup Sutter Buttes Arbequina Extra Virgin Olive Oil
• 1/3 cup Sutter Buttes Wild Flower Honey
• 1/2 tsp vanilla
• 1/4 tsp Sutter Buttes Lime Fresco Sea Salt, plus more to finish

Directions

1. Gently warm coconut milk over medium-low heat until hot throughout - do not boil.
2. Separate eggs, placing yolks in a heat-safe bowl.
3. Temper egg yolks by adding 1/2 cup of the hot coconut milk while stirring.
4. Slowly pour the tempered egg yolk mixture back into the pot while stirring. Heat custard until it thickens, stirring constantly. Do not boil. Mixture should coat the back of a spoon and be the consistency of cream.
5. Remove from heat and let mixture cool to room temperature.
6. Add remaining ingredients, stirring until fully incorporated.
7. Chill custard in freezer until cold to the touch.
8. Place chilled custard in your Ice Cream Maker following manufacturer's directions.
9. When complete, scoop into freezer safe container and place gelato in freezer to harden for at least 1 hour.
10. Scoop into bowls and finish with a sprinkle of Lime Fresco Sea Salt, ENJOY!

Other Options:

Try with this recipe with our Infused Olive Oils as well; Blood Orange, Meyer Lemon, California Lime, Vanilla or Lavender.

Top Gelato with: Sea Salt Caramel Sauce, Dark Chocolate Sauce or Pumpkin Caramel Sauce