Accademia Italiana della Cucina delegate Orietta Gianjorio shares a recipe for a cool and healthy treat.
Olive Oil Gelato turns the healthy cooking ingredient into a sweet treat for hot summer days
Olive Oil Gelato (4 servings)
- 1 cup of raw sugar
- 1 cup heavy cream
- 1 cup of half and half
- 6 egg yolks
- 1/3 cup extra virgin olive oil (Arbequina cultivar)
Dissolve sugar, heavy cream, and half and half in a pot over medium heat and stir with a whisk until the sugar has melted.
Add the beaten egg yolks in a slow but steady stream. Continue stirring with the whisk until the egg yolk is incorporated and the mixture is thick (8-10 minutes). Add the olive oil slowly but steady and stir with the whisk to combine. Using the whisk is very important for a creamy mixture.
Put the mixture into the ice cream-maker bowl and refrigerate overnight.
The next day, if you notice some separation stir to re-mix, and follow the ice-cream-maker directions.
Serve and decorate with an olive or a mint leaf.
Article source news10Olive Oil Gelato turns the healthy cooking ingredient into a sweet treat for hot summer days,