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
- Gently warm coconut milk over medium-low heat until hot throughout - do not boil.
- Separate eggs, placing yolks in a heat-safe bowl.
- Temper egg yolks by adding 1/2 cup of the hot coconut milk while stirring.
- 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.
- Remove from heat and let mixture cool to room temperature.
- Add remaining ingredients, stirring until fully incorporated.
- Chill custard in freezer until cold to the touch.
- Place chilled custard in your Ice Cream Maker following manufacturer's directions.
- When complete, scoop into freezer safe container and place gelato in freezer to harden for at least 1 hour.
- 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