Olive Oil Gelato With Balsamic Strawberries
This delightful gelato recipe combines the richness of olive oil with the sweetness of strawberries, creating a beautifully balanced and flavorful dessert. The creamy texture of the gelato pairs perfectly with the bright and tangy balsamic-infused strawberries, making each spoonful a truly refreshing and indulgent treat. Enjoy this unique and elegant dessert for a special occasion or simply to savor a taste of summer!
— Constant Cookbook
Ingredients
- 3 cups milk
- 1 cup heavy cream
- 6 egg yolks
- 1 cup sugar
- 2/3 cup extra-virgin olive oil
- 2 pints strawberries, hulled and quartered
- 2 Tbs. aged balsamic vinegar
Instructions
- In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles form around the edges of the pan.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.
- Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handheld whisk until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175°F, about 15 minutes.
- Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
- One hour before serving, prepare the strawberries: In a bowl, combine the strawberries with the balsamic vinegar. Cover with plastic wrap and refrigerate until ready to serve.
- To serve, scoop the gelato into individual bowls and top each with 1/4 cup of the strawberries with their juices. Serve immediately. Serves 8 to 10.
- Inspired by a recipe from <i>The Babbo Cookbook</i>, by Mario Batali (Clarkson Potter, 2002).
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