3 cups milk
1 cup heavy cream
6 egg yolks
1 cup sugar
2/3 cup Fresh Pressed Lucero Olive Oil
In a saucepan over medium heat, whisk together the milk and cream. Bring to a simmer.
Meanwhile, in the bowl of an electronic mixer fitted with the whisk attachment beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.
Slowly add 2 cups of the hot milk mixture, ¼ cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handled whisk until combined. Place the pan over the medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175 degrees F, about 15 minutes.
Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacture’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.