Gelato Con Olio E Sale Ice Cream With Olive Oil Sea Salt Recipes
OLIVE OIL GELATO
Steps:
- Add the milk, heavy cream, vanilla bean seeds and vanilla bean to a heavy-bottomed saucepan. Set over medium heat and bring to a very low simmer. Keep an eye on it and stir often while you prepare the egg yolks.
- Meanwhile, add the yolks, sugar and salt to a large bowl and whisk until light and fluffy, about 3 minutes. Whisk in the olive oil and beat vigorously for another minute or so until it's completely emulsified.
- Slowly ladle in about 1 cup of the hot milk mixture into the eggs and olive oil, whisking the whole time. This is called tempering - it's getting the yolks used to the hot temperature of the milk and preventing them from scrambling. Add the tempered eggs back into the milk in the saucepan and stir until it thickens just slightly and coats the back of a spoon. This should take about 5 minutes.
- Strain the custard through a fine mesh strainer into an 8-cup measuring cup. Let cool, and then cover with plastic wrap and place in the fridge. You want the mixture to cool down completely and be well chilled before you run it in your ice cream machine. You can make this the night before.
- Freeze the ice cream according to manufacturer's instructions - you should let it run about 30 minutes - until it looks like soft serve. Then place the ice cream back into the freezer until firm, another hour. Keep in mind that gelato is softer than ice cream.
GELATO CON OLIO E SALE (ICE CREAM WITH OLIVE OIL & SEA SALT)
I have not made this, but I do intend to! It's just too darn tempting. And if it's no good, I'm only out a bowl of vanilla ice cream! This is from Jamie Oliver "Jamie's Italy". Measurements given were vague. Use the best quality Extra virgin olive oil you can find, with a grassy flavor.
Provided by A la Carte
Categories Frozen Desserts
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put a couple of scoops of good quality vanilla ice cream in to a bowl. Drizzle over some very good extra virgin olive oil, and sprinkle with a tiny pinch of sea salt on top.
- (He sez: I can't explain what it's like, you'll just have to try it! But it was bloody gorgeous!).
Nutrition Facts : Calories 273.2, Fat 14.5, SaturatedFat 9, Cholesterol 58.1, Sodium 105.6, Carbohydrate 31.1, Fiber 0.9, Sugar 28, Protein 4.6
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- Fill a large bowl with ice and water. Then, in a small saucepan, warm the milk over medium heat until it is almost at a boil. Whisk in the sea salt and remove from the heat.
- Place the egg yolks and sugar in a separate large high-sided saucepan and whisk vigorously until the mixture is pale yellow and fluffy, about 2 minutes. Whisking continuously, pour the warm milk into the egg mixture and place over medium-low heat. Switch to a wooden spoon and stir the custard continuously until it thickens enough to coat the back of the spoon, 7 to 10 minutes.
- Strain the custard through a fine-mesh sieve into the bowl. Add the pistachios, stirring continuously, until the color of the gelato turns from white to gray. (Pistachio gelato is not green, but gray!) Set into the prepared ice bath and stir until cooled. Remove from the ice bath, place a piece of plastic wrap directly on top of the custard base, and refrigerate for at least 6 hours and up to overnight.
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