Olive Oil Gelato
Description
After chilling it overnight I whisked in olive oil to taste. The custard drank the oil like a good, dense mayonnaise, getting thicker and smoother with each stroke of the whisk. But after 6 tablespoons of oil -- the Weirs call for 12 -- I called it quits, and churned the gelato as is.
Ingredients
- 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 olive oil
Directions
- In a medium-size saucepan stir together the sugar, water, milk, and salt and heat until bubbles form around the edge of the pan. In a separate bowl beat the egg yolks until frothy. Continue beating whilst pouring in the combined liquids in a thin stream, then return the mixture to the pan. Carry on stirring with the pan over a low to moderate heat until the custard thickens to a loose custard sauce consistency or reaches 185 degrees on an instant-read thermometer. (Take your time and take the pan off the heat, if needed, because you don't want to scramble the egg). Immediately pour the custard into a bowl and set the bowl in an ice water bath. Stir until the mixture is cool. Transfer to a lidded container, and refrigerate overnight.
- Whisk in 1/4 cup olive oil in a thin steady stream -- the mixture should thicken and turn smooth. Taste the mixture and decide if you want to add the remaining 2 tablespoons oil -- the oil flavor will become more prominent as the ice cream ages, so keep this in mind. Churn in an ice cream maker following manufacturer's instructions. Eat right away, or transfer to a container and freeze until ready to eat.
