Gelato Con Olio E Sale Ice Cream With Olive Oil Sea Salt Recipes

GELATO CON OLIO E SALE (ICE CREAM WITH OLIVE OIL & SEA SALT)

Steps:

• Put a couple of scoops of good quality vanilla ice cream in to a bowl. Drizzle over some very good extra virgin olive oil, and sprinkle with a tiny pinch of sea salt on top.
• (He sez: I can't explain what it's like, you'll just have to try it! But it was bloody gorgeous!).

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

SEA SALT ICE CREAM

Steps:

• Separate the eggs into two good sized bowls.
• Beat the egg whites until stiff.
• Mix the egg yolks and sugar until thick.
• Slowly bring the milk to a boil over medium heat, stirring occasionally.
• Pour the hot milk into yolk/sugar mixture and mix well.
• Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DON'T LET IT BOIL! also, if you can't get it to a custard thickness,just get it as thick as you can).
• Pour custard in with beaten egg whites and mix well.
• Add sea salt (keep adding salt until it tastes salty sweet, but be careful not to add to much).
• Put mixture in fridge to cool.
• Once cool, add cream and vanilla .
• (Optional) Add 12 drops of blue coloring, and 3 drops of green coloring.
• Freeze, following your ice cream maker's instructions.
• If you don't have an ice cream maker pour mixture into 1 or 2 metal cake pans and set in freezer. Let sit until edges become firm, then remove and mix. Repeat until uniformly frozen.

NO-CHURN OLIVE OIL ICE CREAM WITH HOT FUDGE

Steps:

• Make the ice cream: In a medium bowl, whisk together the sweetened condensed milk, olive oil and salt until well combined.
• In a separate larger bowl (or in the bowl of a stand mixer), whisk the heavy cream by hand or with a hand or stand mixer until stiff peaks form. When you lift the whisk out of the bowl and flip it over, a peak of whipped cream should stand upright without flopping over. Add a dollop of the whipped cream to the smaller bowl with the condensed milk and stir vigorously to help loosen the condensed milk mixture.
• Add the lightened condensed milk mixture to the whipped cream and, using a rubber spatula or large metal spoon, gently combine the two components by dragging the utensil under and over the mixture, scraping the sides and bottom of the bowl as you go. Repeat this folding to fully incorporate the cream while maintaining its air bubbles.
• Transfer to an airtight container and freeze until firm, at least 3 hours or overnight.
• Make the hot fudge sauce: To a small microwave-safe bowl, add the sweetened condensed milk, chocolate and salt. Microwave on high in 30-second increments until the chocolate is completely melted, 30 to 60 seconds total. Add the olive oil and stir vigorously until smooth. Alternatively, heat the condensed milk, chocolate and salt in a small saucepan over medium, stirring occasionally, until the chocolate is melted, then turn off the heat and stir in the olive oil.
• To serve, let the ice cream sit at room temperature to thaw for at least 10 minutes before scooping, then top with the hot fudge sauce. The hot fudge can be refrigerated in an airtight container for up to 5 days; microwave right before serving until loose enough to dollop over the ice cream. The ice cream can be frozen for up to 1 month.

OLIVE OIL GELATO

Steps:

• Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the egg yolks and cornstarch together in a medium bowl. Combine the milk, sugar, milk powder, corn syrup, and salt in a medium (4-quart) saucepan and whisk to break up and dissolve the milk powder. Heat the milk mixture over high heat until it begins to bubble and immediately turn off the heat. Slowly add 1/2 cup of the hot milk mixture to the bowl with the eggs, whisking constantly as you add it. Continue to add the milk 1/2 cup at a time, whisking constantly, until you have added about half of the milk, or enough to warm the eggs slightly. Pour the egg and milk mixture into the pot with the milk, return the pot to medium-low heat, and cook, stirring constantly with the whisk or a wooden spoon, until the gelato base thickens enough to coat the back of a spoon.
• Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
• Remove the base from the refrigerator, pour it into a bowl, and stir in the cream and olive oil. Pour the base into the bowl of an ice cream or gelato maker and spin it according to the machine instructions. Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until you're ready to serve it. Serve the gelato within a few hours of spinning it, before it hardens.