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National Ice Cream Day: 7 smooth recipes

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Olive oil gelato with balsamic swirl.
The Ravenous Couple
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2. Olive oil gelato

By Kim and Hong Pham / The Ravenous Couple 

Olive Oil Gelato with Balsamic Swirl 
Adapted from

3/4 cup sugar

 1/4 cup plus 2 tablespoons water

3/4 cup whole milk

Large pinch salt

4 egg yolks

1/4 cup plus 2 tablespoons California Olive Ranch Arbequina

3 tablespoons chilled balsamic reduction (optional)

1. Prepare an ice bath and a empty bowl. In sauce pan add the sugar, water, milk, and salt heat on low until dissolves. In a separate bowl beat the egg yolks until frothy and combine into the sauce pan a bit at a time while continuously stirring the pan. Continue to stir on low heat until mixture thickens to a custard consistancy. Transfer to ice bath and stir until cool and refridgerate covered overnight.

2. Whisk in 1/4 cup of olive oil a small amount at a time until smooth. We thought the taste wasn't too overpowering so we added the extra 2 tablespoons. Churn in ice cream maker following manufacturers directions. To add the chilled balsmic swirl, drizzle in small amount at a time during the last minutes of churning. Freeze for another 2 hours and enjoy.

Cooks note: For instructions on how to make a balsamic reduction, see this link. Enjoy with sprinkles of sea salt or extra drizzle of balsamic reduction.

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