I know you read that title and thought olive oil and gelato do NOT go together. Hear me out though! A few weeks back the company Zucchi sent me some olive oil with no strings attached. If I tried and liked the product, they hoped that I would share with you all. My package included four different olive oils including a Sweet & Fruity one. Intrigued, I went online looking for recipe ideas for sweet olive oil. It was there I found the idea for OLIVE OIL GELATO. So two things, I love making ice cream/custard and I just returned from Italy so I am all about gelato! For those reasons, I jumped at creating my very own Cinnamon Olive Oil Gelato. Now, I’ll be honest, I doubted this throughout the process, but in the end my Cinnamon Olive Oil Gelato was perfection!
Cinnamon Olive Oil Gelato
Traditional gelato with the added flavor of a sweet and fruity olive oil!
- 3 Cups Whole Milk
- 1/2 Cup Sugar
- 1 Cup Heavy Cream
- 6 Egg Yolks
- 2 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
- 1/4 Sweet or Fruity Extra Virgin Olive Oil
Combine milk, cream, sugar into a pan. Allow for the ingredients to simmer until sugar dissolves and ingredients begin to foam at the top.
While the milk mixture is simmering, separate the egg yolks into a separate bowl. Whisk the eggs until frothy.
To combine the eggs with the milk mixture, you must temper the eggs. Start by slowly spooning small portions of the heated milk mixture into the bowl of whisked eggs. Continue until the eggs reach the temperature of the milk.
Once the eggs are tempered, combine the eggs and milk into your pan and allow the combined ingredients to simmer until fully combined.
Remove from the heat. Strain the combined mixture into a bowl with a lid. Add in the cinnamon and place in the fridge covered until chilled. (This can take up to 6 hours, but I often throw mine in the freezer to speed up the process).
After chilled, follow your ice cream machine instructions for creating your ice cream. When your ice cream is about halfway through the process, add the oil olive and continue mixing until fully combined. (Note this will not "grow" in the way that custard does)
Serve immediately or place in a container to freeze before serving.
Things to Know!
- Gelato has less fat content than custard or ice cream. So, I went for more milk than heavy cream. A lot of gelato recipes omit the heavy cream, but I think it is necessary. Milk by itself just does not churn up as well in my opinion.
- If you have vanilla bean handy add it! I was fresh out so I add cinnamon to give it additional flavor and color.
- You can find the Zucchi Olive Oil that I used here on Amazon. It also can be found at your local HEB.
Trust me y’all this dish actually works! Food whether sweet or savory, should provide several notes of flavor. When you take the first bite you get an initial flavor, another one in the middle and then that final after taste. The hope is the after taste is the best flavor because it makes you come back for more. The addition of the fruity olive oil, sugar AND cinnamon gives you that here. All of those flavors come together at different points. So in the end THIS DISH works!