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Olive Oil Gelato

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  • HillJ Jan 16, 2010 06:38 PM
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http://www.williams-sonoma.com/recipe...

The most delicious olive oil gelato I've ever tried. Worth sharing with CH's! Give it a go and add your review. I used a an extra light olive oil and blackberries.

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  1. I've made a similar olive gelato with basil infused into the milk mixture. Delicious as well.

    6 Replies
    1. re: markabauman

      Oh markabauman, basil sounds fantastic, must try that.

      1. re: markabauman

        that's practically begging to be topped with balsamic-macerated strawberries...

        1. re: goodhealthgourmet

          Only one of the best dessert toppings of all time.

          1. re: khoops

            i know, right? and with olive oil gelato and basil? yes please!

            1. re: goodhealthgourmet

              This might have to happen, and soon!

          2. re: goodhealthgourmet

            Absolutely delicious idea. I tried the gelato with a rum soaked banana and pear last night and it was delish.

        2. Very similar to the one I've been using for years. http://www.davero.com/recipes/?p=33

          2 Replies
          1. re: rainey

            lemon olive oil is an interesting idea. Have you tried using fresh lemon juice & zest instead?

            1. re: HillJ

              I did it with the Meyer lemon olive oil and limoncello (also made from Meyer lemons) because I had them.

              I don't see any reason you couldn't add lemon zest and juice to regular olive oil tho.

          2. Aaaaand I have the winner for the dessert I've been trying to come up with for a dinner in a few weeks. Thanks -- it sounds amazing. I think I may spring for the KitchenAid ice cream maker for this, in fact.

            1. does it taste like olive oil at all?

              19 Replies
              1. re: alkapal

                The back flavor is olive oil essence and the mouth feel much smoother with the inclusion of olive oil.

                1. re: alkapal

                  To me it's a hard-to-define fruity quality. Quite delicious. Very unique.

                  1. re: rainey

                    Hmmm, this has me thinking. I received a bottle of coffee infused olive oil for christms. This might be the perfect way to use it. Your thoughts?

                    1. re: millygirl

                      millygirl, I remember your coffee infused olive oil question! I would def. try it in this recipe and I'd add some crushed coffee nibs to the final stage.

                      1. re: HillJ

                        That's right HillJ. I've not had a chance to try the coffee cake as yet but definitely plan too. But I love the sound of gelato and your idea of crushed coffee nibs is great. By nibs I take it you mean beans?
                        I am very excited about this one.

                        1. re: millygirl

                          Yes, the crushed beans. High test roasted crushed.

                      2. re: millygirl

                        Absolutely!

                        When I went looking for the DaVero link I saw they now have a tomato and olive oil ice cream. Got to try that this summer when heirlooms are fresh in the garden.

                        Go for it! What have you got to lose? You could always halve the recipe if you're unsure.

                        1. re: rainey

                          wow, tomato & olive oil ice cream. What did that taste like?

                          1. re: HillJ

                            Haven't tried it yet. Just ran across the recipe. I'll wait until tomatoes are ripe and worth putting in ice cream.

                            If you're in a hurry here's the recipe with tomato paste: http://www.davero.com/recipes/?p=35

                            1. re: rainey

                              I have some homemade tomato paste I can use. I am going to try it, it would be a first for me & my family. Thanks for the link.

                              1. re: HillJ

                                If you do, please report your results.

                                Are you considering steeping the milk in some basil as someone suggested above? Tomato seems like a natural for it, no?

                                1. re: rainey

                                  With and without basil I'm going to try.

                                  1. re: rainey

                                    I made a batch with basil, a batch with tomato and a batch with tomato and basil. Olive oil with basil was delicious but confused my gelato taste buds a bit.... tomato was just plain WRONG. Awful. And, the tomato & basil was the worst of the three. I'm sticking with lemon and keeping the gelato simple.

                                    1. re: HillJ

                                      So sorry to have sent you down a bad path. But on the bright side, glad you liked the lemon!

                                      I once found a recipe for Margarita ice cream. Sounded like something I had to try. But like the basil and tomato, I can enjoy a Margarita or some ice cream but together: not so much...

                                      1. re: rainey

                                        I enjoy the experimenting; they can't all be winners. Won't know if I don't try, right?!

                                        1. re: HillJ

                                          I agree completely. Which is why I'll still try it over the summer when I've got fresh vine-riped tomatoes.

                                          I've never really liked tomato paste.

                                          1. re: rainey

                                            I look forward to your post this summer!

                                            1. re: HillJ

                                              Right! ;>

                                              Do you think it would be improved by being less sweet? My sister used to sprinkle sugar on her tomatoes but that is so weird to me.

                                              1. re: rainey

                                                No I don't think sweetness is the right direction. I think the tomatoes used are really key. The variety, natural sweetness. It will take some experimenting. Very interesting tho.

                    2. Does anyone know if the the Williams-Sonoma ice-cream machine has a gelato-making setting?

                      The product details claim it makes ice cream and gelato, but true gelato cannot really be made in a ice-cream machine because standard American models incorporate too much air, which drastically alters the density.

                      I've been wanting to buy a gelato machine, so if anyone has any recommendations of a good model, I'd love to get some suggestions.

                      These recipes sound so delicious!!

                      2 Replies
                      1. re: Morgan Crumm

                        FWIW, I'm using a Krups electric ice cream maker to make ice cream, gelato, sorbet, frozen yogurt and frozen fruit. Works great.

                        1. re: HillJ

                          Same with my Cuisinaart.

                      2. I just got done with a marathon dinner-party-prep session, part of which was this recipe.

                        HOLY MOLY it's fantastic -- far better than I'd even hoped. I used a very fruity but not too peppery oil, and my milk was 2%. Followed the recipe to the letter.

                        The olive flavor is incredibly elusive. It's floral and almost berry-like, but with a smooth and almost savory note at the back of your tongue.

                        Truly, you have to give this a try. I'm going to enjoy quizzing my guests tomorrow night to see if anyone can guess the secret ingredient. I'm betting two of them will have a good shot at getting it right.

                        3 Replies
                        1. re: dmd_kc

                          good for you dmd, I'm glad you gave the recipe & try and enjoyed it.

                          1. re: HillJ

                            Funny this post was alive this morning.

                            Last night I tasted olive oil gelato for the very first time. It was in a restaurant, and I really had no idea what to expect so I thought it would be a good as a baseline for when I finally get around to making it myself. It was very nice, loved the flavours but felt it had a slightly oily finish to it which I wasn't totally sold on.

                            Do you find this with your recipe HillJ?

                            1. re: millygirl

                              Actually, I had a similar experience, millygirl trying a commercially prepared batch of olive oil gelato and found it heavy and if this makes sense, with a funny odor. I thought I could do better. Tested a few recipes and landed on this one. The right olive oil means everything. Think light, sweet, fruity...not frying oil, salad dressing or even roasting. Olive oil gelato should be freshing, light and smooth on the tongue.

                              Last week, my dh added freshly grated tangerine zest and fruit pieces to the olive oil gelato from the last of this batch and it was wonderful.