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Gelato is Italy’s answer to our ice cream, but more importantly, a product that packs a punch in terms of flavor and consistency. The egg custard base provides the richness which is enhanced by the vanilla and lemon zest. The olive oil flavor is that magical after taste that intrigues the taste buds.

(Serves 6)


  • 1 cup of milk
  • ½ a vanilla bean – slit and scraped
  • 1/3 cup of sugar
  • 4 ½ oz crème fraiche or drained yogurt
  • 3 egg yolks
  • ¼ cup Extra Virgin olive oil
  • 2 tsp lemon zest – best done on a micro plane


Bring milk, vanilla and half of the sugar just to a boil.
In a bowl, combine crème fraiche, egg yolks and remaining sugar. Temper this mixture with the hot milk, then return all to the pan and cook until thick – about 5 minutes. This is best done over medium heat. Pass mixture through a fine sieve and allow to cool. This is best done a day in advance.
Whisk in olive oil and churn in an ice cream machine.

Ideally served as a palate cleanser or with fresh berries.

(Courtesy of Chef Mark Picone, Mark Picone Culinary Studio)

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