Olive oil gelato
700ml whole milk
65g skimmed milk powder
100g granulated sugar
40g liquid glucose
4g ice cream stabiliser
125ml fruity olive oil
A generous pinch of salt
Start by mixing the stabiliser with 15g sugar, then set the mixture aside. Add whole milk, skimmed milk powder, the remaining sugar and liquid glucose to a heavy-duty pot. Warm the mixture up to 40C, before whisking in stabiliser mixture and warming up to 84C while stirring continuously. Remove from heat and emulsify using an immersion blender until homogenous. Pour ice cream mixture into a lidded container and age in the fridge overnight. Aging the ice cream mixture will improve both texture and flavour of the ice cream. Next day add the olive oil to your ice cream mix and blend using an immersion blender. Season with a generous pinch of salt to your taste, then churn the ice cream mixture in an ice cream maker.
Transfer ice cream to a lidded container, then freeze for at least an hour. If frozen for longer, thaw the ice cream in the fridge for 15-20 minutes, before serving. The olive oil gelato is delicious with chocolate desserts, fresh fruit or on its own, I love it sprinkled with the olive oil crumble for a bit of crunch.
Note: If you don’t have an ice cream maker at home, you can still make a delicious ice cream. It just takes a little longer, and a bit more work on your part. Instead of churning in the machine, pour the mixture into a suitable container and freeze for 30 minutes. You then whisk the mixture with a hand mixer or whisk to break all the ice crystals that are forming. Repeat this process every 30 minutes for 2-3 hours, until the ice cream is smooth and without any ice crystals left. Freeze for at least an hour before serving.