Olive Oil Gelato - egg yolks

Method

• Fill a large bowl with ice water and set a smaller bowl inside.
• Set a fine-mesh strainer in the smaller bowl.
• Whisk the egg yolks and cornstarch together in a medium bowl.
• Combine the milk, sugar, milk powder, corn syrup, and salt in a medium (4-quart) saucepan and whisk to break up and dissolve the milk powder.
• Heat the milk mixture over high heat until it begins to bubble and immediately turn off the heat.
• Slowly add 1/2 cup of the hot milk mixture to the bowl with the eggs, whisking constantly as you add it.
• Continue to add the milk 1/2 cup at a time, whisking constantly, until you have added about half of the milk, or enough to warm the eggs slightly.
• Pour the egg and milk mixture into the pot with the milk, return the pot to medium-low heat, and cook, stirring constantly with the whisk or a wooden spoon, until the gelato base thickens enough to coat the back of a spoon.
• Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature.
• Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
• Remove the base from the refrigerator, pour it into a bowl, and stir in the cream and olive oil.
• Pour the base into the bowl of an ice cream or gelato maker and spin it according to the machine instructions.
• Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until youre ready to serve it.
• Serve the gelato within a few hours of spinning it, before it hardens.