I’ve been on an olive oil high as of late, writing articles for The Olive Oil Times, receiving generous samples from Cobram Estate, and generally consuming far too much of this golden elixir. But its good for me (and my skin) so until I see any adverse reactions, I’ll continue on course.
Last week I prepared an olive oil–centered meal for some friends and educated them about the extra virgin olive oil business, current terms and their meanings, and what to look for when shopping for the real deal. Most hadn’t given the topic of authentic extra virgin olive oil much thought so I felt I did my job as a food journalist (and friend).
There were olives and/or olive oil in several dishes I prepared, but the dish that received the most notice was the Olive Oil Gelato I served. Never having tried it before, I too was truly surprised by the depth of olive oil flavor and how it worked so well with the custard-like ingredients. If you have an ice cream maker, this should be at the top of your list the next time you pull it out of storage. In fact, keep it on your counter near your coffee maker because I promise you’ll be making it more often than you ever imagined.
Olive Oil Gelato
This really is just a basic custard recipe, with the addition of extra-virgin olive oil, chilled, and poured into an ice cream maker. Serve alone, with a dense chocolate ganache cake, or with an olive oil cake as I did. (See Olive Oil Cake post.)
3 cups whole milk
1 cup heavy cream
6 egg yolks
1 cup sugar
2/3 cup extra virgin olive oil (Cobram Estate Fresh and Fruity or similarly fruity oil)
1. In a medium-size saucepan, combine milk and cream and slowly heat to a simmer over medium-low heat, stirring often to avoid scorching.
2. While milk mixture is heating, place yolks and sugar in a mixing bowl and with a hand-held mixer, whip on high until yolks turn a light pale color and have doubled in size. While mixer is running, add olive oil in a steady stream and continue to mix until well incorporated.
3. Remove milk mixture from stove top and add a small amount to yolks, incorporating with mixer on low. Continue to temper yolks with another two additions of hot milk (about 1/4 cup each time), continuing to mix while adding. Once yolks have been tempered, pour yolk mixture into into pan with remaining milk and cook over medium heat until mixture reaches about 175° and coats the back of a spoon. Stir constantly and watch so that the yolks don’t cook. Once thickened and temperature is reached, remove from stove and stain if needed.
4. Chill custard, placing a piece of plastic wrap on top. Once custard has chilled, it can be poured in an ice cream maker according to manufacturers instructions.