I don’t know about where you live but here in the North East summer sure took its time getting here. However, it’s now making up for it with a slew of 30 degrees Celsius (86F) days. And when the temperature gets above 26 Celsius (80F) I start looking for ways to cool off and one of those ways is a delicious frozen treat. Now I’m normally not an ice cream person (it’s just not something I crave) but when it gets this hot I can make an exception and if given the choice between ice cream and gelato I’ll always choose gelato and this olive oil gelato recipe is one of my favorites.
Gelato is the Italian version of ice cream however there are some slight differences. Gelato has a higher proportion of milk and less cream and eggs. It’s also churned at a slower rate so it’s denser than ice cream. And as it has a lower percentage of fat any ingredient that is used to flavor the gelato recipe really stands out.
What Ingredients Do I Need
I’ve been making this olive oil gelato for years now and it’s one of my favs. Using olive oil gives the gelato an extra smooth and silky texture and I love the savory, herbaceous taste from the basil. It also makes it extremely aromatic!
- Sugar – Regular granulated sugar is fine.
- Egg yolks – From large-sized eggs.
- Fruity extra virgin olive oil – For the best flavor I recommend using the best quality EVOO you can afford and one with a light, fruity taste.
- Basil-flavored olive oil
- Whole milk – For best results you want milk with 3.5% milk fat.
- Heavy cream –Â You will need a heavy cream with at least 35 % milk fat.
- Vanilla extract – For the best flavor I always recommend using pure extract.
- Kosher salt
- Fleur de sel – For serving (optional).
While this recipe can also be used to make regular ice cream, to make a proper gelato you will need an ice cream maker that has at least 2 speeds, one for ice cream and a slower speed for a gelato recipe. But if your machine only has one speed that’s okay too. It will still be delicious but it will be more like ice cream and not an authentic gelato.
Frequently Asked Questions; How is gelato different than ice cream? Gelato traditionally has a lower fat content than ice cream as it's made with a higher rate of milk than cream. It contains less sugar and is churned at a slower rate than ice cream therefore it contains less air making it more more dense and silkier in texture. What is the best milk for gelato? Whole milk (3.5%) is best used for gelato as opposed to heavy cream that is typically used in ice cream. What is the difference between gelato and sorbet? Gelato is typically made with whole milk giving it a creamier texture while sorbet is usually made with fruit juice or fruit puree in place of dairy products. Does gelato melt faster than ice cream? Yes. Gelato typically melts faster than ice cream as it's served at a bit of a warmer temperature. Usually between 7 and 15F. As it doesn't freeze the taste buds as much this allows you to have a greater flavor experience.
Basil Olive Oil Gelato
Equipment
- Ice cream maker
Ingredients
- 1 Cup Sugar
- 6 Egg yolks
- 1/3 Cup Fruity extra virgin olive oil
- 1/3 Cup Basil flavored olive oil
- 3 Cups Whole milk (3.5%)
- 1 Cup Heavy cream (35 %)
- 2 Tsp Vanilla extract
- 1 Tsp Kosher salt
- Fleur de sel for serving
Instructions
- Using a hand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about
5 minutes. - Add basil olive oil and extra virgin olive oil in a slow, steady stream, and continue beating until smooth and airy, about 3 minutes.
- Add milk, cream, vanilla, and salt, and beat until combined.
- Pour into an ice cream maker and process and freeze according to manufacturer's instructions.
- Serve with a drizzle of the same fruity extra virgin olive oil you used to make the gelato as well as a sprinkling of fleur de sel or flaky sea salt.
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If you’re looking for more dessert recipes check out this recipe for Panna Cotta or my recipe for this amazing Dark Chocolate Mousse.
I never thought of using olive oil in a gelato. This looks fabulous.
Amazing! I used to make gelato with my grandfather and this is a flavor combination that I know he would have adored too, will def be giving this a try, thanks so much for sharing! Pinned too 🙂
Thanks so much Angela! What a lovely memory to have of your grandfather! If you try it please let me know what you think.
What an interesting combo of flavors for ice cream, who would’ve thought!
Basil olive oil ice cream sounds very interesting! Never seen it anywhere else. Have to give it a go one of these days!
This looks so good! I just pinned for later, can’t wait to try this…
Wow, this interesting! I’ve never thought to eat olive oil ice cream with basil! Looks so delicious 🙂
Thats so interesting. I have to try this
I feel like everyone should sprinkle a little Basil on everything. I have never tried it in ice cream. I will definitely put this on my “Foods To Try List”
Ooooh, basil, one of my favorite herbs, in ice cream or gelato? Teamed up with olive oil? Now, this is something I have to try! I don’t have any ice cream maker, have you got any tips to make this work still? 🙂
Hi Isabel! I have never tried it but I think you could make a no-churn version of this and just add the olive oils. Please let me know how it turns out if you try it.
With the dog days of summer upon us, I know we will be taking out the ice cream maker just about every day soon. I’m excited to try this fun new flavor with my family, thanks for the fun inspiration!
My Pleasure Nicole! Please let me know how you like it if you try it!
Interesting, it isn’t a flavour of ice cream I’d think to have but I’m intrigued. Might have to try this!
It’s really lovely Jason! I think you’d be surprised at how good it is!