Olive Oil Gelato Recipe

I absolutely adore this olive oil gelato recipe because it combines rich, creamy textures with the unexpected depth and fruity notes of high-quality olive oil, creating a truly unique dessert experience. Plus, the process of making it is like a little culinary adventure, turning simple ingredients into a luxurious treat that feels both nostalgic and innovative.

I enjoy mixing unanticipated flavors, and gelato made with olive oil is a lovely realization of that. It starts with 2 cups of whole milk, 1 cup of heavy cream, and a rich 1/2 cup of high-quality extra virgin olive oil; the gelato itself is both creamy and rich.

The addition of 3/4 cup granulated sugar, 4 large egg yolks, and a pinch of salt makes it the perfectly balanced dessert that it is. And don’t forget the 1 teaspoon of pure vanilla extract, which amplifies the sweet, slight ‘vegetal’ flavor of the olive oil.

This is a luxurious, indulgent, almost sinful gelato.

Ingredients

Whole Milk:
Contributes to creaminess and body; excellent protein source.

Heavy Cream:
Furnishes wealth; vital for silky texture.

Granulated Sugar:
Balances and sweetens the savory notes of extra virgin olive oil.

Egg Yolks:
Aids in thickening; contributes silkiness and hue.

Olive Oil:
Distinctly creamy; rich in heart-healthy oils, with an alluring aroma.

Salt:
Enriches tastes; equilibrates saccharinity.

Vanilla Extract:
Provides fragrance; enhances the flavor of olive oil.

Ingredient Quantities

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup high-quality extra virgin olive oil
• Pinch of salt
• 1 teaspoon pure vanilla extract

Instructions

1. In a medium-sized saucepan, mix together the whole milk and heavy cream. Heat over medium heat until you see small bubbles forming around the edges. Do not let it boil.

2. In an alternate vessel, beat together the sugar and egg yolks until thick and pale.

3. About 1/2 cup of the warm milk mixture is poured very slowly into the egg yolk mixture while whisking constantly to temper the eggs.

4. Slowly pour the tempered egg mixture into the saucepan with the rest of the milk mixture, whisking all the while.

5. Over medium-low heat, stir the mixture constantly with a wooden spoon until it is thick enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.

6. Take the pan off the heat and incorporate the extra virgin olive oil, salt, and vanilla extract. Mix until everything is well blended.

7. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature.

8. Place plastic wrap over the bowl, pressing it to fit snugly against the surface of the custard. This will keep the custard from forming a skin. Refrigerate the custard until it is thoroughly chilled—this should take at least 4 hours, but it can also chill overnight.

9. After it is chilled, the custard should be churned in an ice cream maker, following the manufacturer’s instructions, until it achieves the consistency of soft-serve ice cream.

10. Put the gelato into an airtight container, and freeze it for a couple of hours until it’s firm before you serve it. Enjoy your olive oil gelato!

Equipment Needed

1. Medium-sized saucepan
2. Mixing bowl
3. Whisk
4. Wooden spoon
5. Fine-mesh sieve
6. Additional clean bowl
7. Plastic wrap
8. Ice cream maker
9. Airtight container

FAQ

• What type of olive oil should I use?Select top-notch extra virgin olive oil for the most excellent flavor and texture. Seek out options that are fresh and fruity.
• Can I use a different oil?Although olive oil is recommended for its unique flavor, you can play around with oils like avocado or walnut for a different taste.
• Is a specialty ice cream maker required?An ice cream maker is necessary to obtain the creamy texture of gelato, but it is also possible to make gelato by hand, using a method of mixing and freezing recommended for no-churn ice cream.
• Can I substitute the whole milk with a non-dairy alternative?To achieve the best results, use whole milk; however, feel free to substitute with full-fat coconut milk for a non-dairy option. Do keep in mind that this will slightly change the flavor and texture.
• How do I store olive oil gelato?Keep it in an airtight container in the freezer, good for a week. It can be served right from the container with no more than a two-minute warm-up in the microwave needed to soften it enough for scooping.
• Can I add mix-ins?Certainly, mix-ins such as chocolate chips or nuts can be added. Incorporate them in the final minutes of churning.
• Is it gluten-free?This recipe is naturally gluten-free, yes.

Substitutions and Variations

Whole Milk
2 cups half-and-half
For a version that is free from dairy, use 2 cups almond milk.
Cream is a dairy product that consists of the higher-butterfat layer skimmed from the top of milk before homogenization. Because cream contains more than 36% milkfat, it is not frozen shell stable. Cream blends easily with other ingredients and is also easy to whip or whip to soft peaks. It can establish a new foam or stabilize an existing one, which makes it a good almost sauce base.
1 cup coconut cream (for a version that is free of dairy)
1 cup mascarpone (for a more decadent, creamy texture)
Sugar (sucrose) is the most common sweetener in the world. It is primarily a disaccharide, composed of two monosaccharide units: glucose and fructose. When we eat or drink something sweet, it is usually because it contains sucrose or some other sugar. Sugar from sugarcane or sugar beets is primarily used in foods and beverages; from tropical areas, like Brazil and the Caribbean, sugarcane is the main source, while in temperate areas of Europe and North America, sugar beets are the main source.
3/4 cup of honey
¾ cup maple syrup
Extract of vanilla:
1 teaspoon vanilla bean paste
1 teaspoon almond extract (for a distinct flavor component)
Extra virgin olive oil:
1/2 cup avocado oil (for a mild flavor)
1/2 cup hazelnut oil (to provide a nutty flavor)

Pro Tips

1. Choose the Right Olive Oil Use the best quality extra virgin olive oil you can find, as its flavor will be prominent in the final gelato. Look for one with a fresh, fruity, and slightly peppery taste to add complexity to the gelato.

2. Perfect the Tempering Technique When tempering the eggs, make sure to add the warm milk gradually and whisk vigorously to prevent the eggs from cooking. This ensures a smooth custard without any scrambled egg bits.

3. Don’t Skip the Straining Step Straining the custard mixture through a fine-mesh sieve is crucial to remove any tiny bits of cooked egg. This step results in a smooth and creamy gelato texture.

4. Optimize Chilling Time Allow the custard to chill thoroughly in the refrigerator. It’s important for the mixture to be very cold before churning, as this helps achieve a smoother texture during the freezing process.

5. Add a Flavor Twist For a gourmet touch, consider adding a pinch of flaky sea salt just before serving. The salt enhances the olive oil’s flavor and provides a delightful contrast to the sweet, creamy gelato.