Olive Oil Gelato with Balsamic Strawberries

On a quest for our next test kitchen recipe, we asked our Facebook friends about this Olive Oil Gelato recipe from Williams-Sonoma. Several expressed interest in such a unique dessert, so we decided to forge ahead — with delicious results! By itself, the olive oil gelato is creamy goodness, but the balsamic strawberries make it truly memorable.

The amount of effort required for this recipe is not insignificant. So our advice is to use only your favorite ingredients: fresh gourmet extra virgin olive oil, well-aged balsamic vinegar, sweet strawberries and quality dairy products.

In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles form around the edges of the pan.

Gently warming heavy cream and milk for Olive Oil Gelato.

Gently warming heavy cream and milk.

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 Organic Greek Extra Virgin Olive Oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl. Then slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined.

Whipping egg yolks and sugar, about to add EVOO.

Whipping egg yolks and sugar, about to add EVOO.

Slowly pour the yolk mixture back into the saucepan, whisking until combined. Place the pan over medium-low heat and cook, whisking constantly, until a candy thermometer registers 175°F, about 15 minutes.

Slowly bringing up to 175 degrees.

Slowly bringing up to 175 degrees.

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.

Bringing to room temperature before chilling.

Bringing to room temperature before chilling.

After chilling in the refrigerator for 2 hours, transfer the custard to an ice cream maker and proceed according to the manufacturer’s instructions. Finally, transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

The gelato goes into our (small) ice cream maker in two batches.

The gelato goes into our (small) ice cream maker in two batches.

One hour before serving, prepare the strawberries and combine them with the aged 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. Serves 8 to 10.

Olive Oil Gelato with Balsamic Strawberries

2 Responses to Olive Oil Gelato with Balsamic Strawberries

  1. Heya exceptional blog! Does running a blog like this require a lot of work? I’ve absolutely no understanding of coding but I had been hoping to start my own blog soon. Anyhow, should you have any suggestions or techniques for new blog owners please share. I know this is off topic nevertheless I simply wanted to ask. Thank you!

    • The Olive Orchard says:

      Thank you! We use WordPress as our blogging platform and find that it’s quite easy to manage. They offer a free version and many different design templates (our blog has a custom ‘skin’ to match the look of our webstore). One tip we’d offer to new bloggers…always keep a camera at the ready. When you capture an image (or video) of something interesting, it’s that much easier to write a few accompanying paragraphs. Good luck!

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