Olive Oil Gelato w/Fig Balsamic Caramel Sauce

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Noële Faccidomo

---

Olive Oil Gelato

• 1 cup granulated sugar
• 6 egg yolks
• 1/2 cup MOV Extra Virgin Olive Oil*
• 2½ cups milk
• 1½ heavy cream
• 2 teaspoons NHHS Vanilla Extract
• 1 teaspoon salt

​Fig Balsamic Vinegar Caramel Sauce

• 1 cup MOV Fig Balsamic Vinegar*
• 3/4 cup brown sugar
• Pinch of salt
• 3/4 cup heavy cream
• 2 tablespoons butter

Olive Oil Gelato
With a mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 5 minutes. 

Add olive oil in a steady stream and continue beating until smooth and airy, about 3-5 minutes.  

Add milk, heavy cream, vanilla and salt and beat until thoroughly combined. 

Pour into ice cream maker per manufacturer’s instructions—serve immediately or freeze based on your preference of consistency.
 
Fig Balsamic Vinegar Caramel Sauce
In a large saucepan, add the balsamic vinegar and brown sugar and simmer over low heat, while constantly stirring.  The balsamic vinegar will foam and rise, so a large saucepan is needed.  Simmer for approx. 5 minutes until it become syrupy. 

Add heavy cream and simmer while stirring another 3 minutes—add butter and remove from heat.  Continue stirring until butter is completely melted.
 
Let cool before using to top ice cream. 

​Store leftover sauce in refrigerator.

*You can experiment with different flavors of both olive oil and balsamic vinegars to create unique flavor profiles.
​
​​​Enjoy!

---