Gelato is Italy’s answer to our ice cream, but more importantly, it’s a product that packs a punch in terms of flavour and consistency.
Even in gelato! This recipe for olive oil gelato uses Olearia San Giorgio OTTO Extra Virgin Olive Oil for a magical after taste that delights the taste buds. The richness comes from an egg custard base enhanced by vanilla and lemon zest.
Olive Oil Gelato
1 cup of milk
1⁄2 a vanilla bean – slit and scraped
1/3 cup of Organic Fair Vanilla Infused Organic Cane Sugar
4 1⁄2 oz crème fraiche or drained yogurt
3 egg yolks
1⁄4 cup Olearia San Giorgio OTTO 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.
Recipe: Chef Mark Picone of Mark Picone Culinary Studio