Desserts

Olive Oil Gelato with Balsamic Swirl

Recipe courtesy of Hong and Kim of The Ravenous Couple

Ingredients
  • 3/4 cup sugar
  • 1/4 cup plus 2 tablespoons water
  • 3/4 cup whole milk
  • Large pinch salt
  • 4 egg yolks
  • 1/4 cup plus 2 tablespoons Arbequina
  • 3 tbs chilled balsamic reduction (optional)

Directions

  1. Prepare an ice bath and a empty bowl. In sauce pan add the sugar, water, milk, and salt heat on low until dissolves. In a separate bowl beat the egg yolks until frothy and combine into the sauce pan a bit at a time while continuously stirring the pan. Continue to stir on low heat until mixture thickens to a custard consistancy. Transfer to ice bath and stir until cool and refridgerate covered overnight.
  2. Whisk in 1/4 cup of Arbequina extra-virgin olive oil, a small amount at a time until smooth. We thought the taste wasn't too overpowering so we added the extra 2 tbs. Churn in ice cream maker following manufacturers directions. To add the chilled balsmic swirl, drizzle in small amount at a time during the last minutes of churning. Freeze for another 2 hours and enjoy.

 

Tip: For instructions on how to make a balsamic reduction, see this link. Enjoy with sprinkles of sea salt or extra drizzle of balsamic reduction.

 

Time Level Yield
Overnight +2 hrs Moderate 4 servings

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