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Cook the Book: Olive Oil Gelato
- 3 1/2 cups milk
- 1 cup heavy cream
- 1/2 vanilla bean, split, or 1 1/2 teaspoons vanilla extract
- 1 cup sugar
- 10 large egg yolks
- 1 teaspoon salt
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Maldon or other flaky sea salt
Directions:View on Serious Eats
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