Gelato · Classics & Dairy · Nº 12
Olive Oil
Gelato all'olio d'oliva
A light, grassy olive oil turns milk gelato plush and faintly savory, with brown sugar adding a toffee note that makes the flavor feel familiar. The oil goes in cold, just before churning, so nothing of its fragrance is lost.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the B ingredients together: skim milk powder, sucrose, brown sugar, glucose powder, dextrose and stabilizer.
Combine the milk and cream in a pan and warm to 113–122 °F (45–50 °C). Rain in the B mix while stirring, heat to 185 °F (85 °C), then stir for 30 seconds off the heat.
Use an immersion blender to homogenize the warm base until smooth, then cool the liquid base quickly over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Add the olive oil and finely grated zest of half a lemon to the cold liquid base. Use an immersion blender for about 1 minute, keeping the head submerged, until glossy and fully emulsified with no oil streaks.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
Finish each serving with a few flakes of sea salt.
