Lemon Olive Oil Gelato on Sweet Rolls

Something Extra
Summer 2015

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Lemon Olive Oil Gelato on Sweet Rolls

Lemon Olive Oil Gelato on Sweet Rolls
2/3 cup sugar
3 egg yolks*
1/4 cup lemon infused olive oil
1 tbsp. freshly squeezed lemon juice
3/4 tsp. sea salt
1/2 tsp. vanilla extract
1½ cups milk
2/3 cup heavy cream
8 Hawaiian sweet rolls (in our Bakery or Deli)

Prep: 20 minutes, Chill/Freeze: several hours, Serves: 8

1. Beat sugar and egg yolks in a medium bowl with an electric mixer until creamy. Slowly drizzle in olive oil with mixer running and beat well. Stir in lemon juice, salt and vanilla, then stir in milk and cream. 

2. Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Freeze until firm.

3. Let gelato sit at room temperature for 1 to 2 minutes to soften slightly. Cut rolls in half horizontally and fill with spoonfuls of gelato.

*Consuming raw or lightly cooked eggs has been linked with Salmonella, a bacteria responsible for a type of foodborne illness. The American Egg Board states, “Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.”

Nutritional Information:
337 calories, 6 g protein, 20 g total fat (7 g sat.), 36 g carbohydrate, 0 g fiber, 25 g sugar, 116 mg cholesterol, 333 mg sodium, 10 points


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