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Olive Oil Gelato with Macerated Blackberries

Olive Oil Gelato with Macerated Blackberries

Here’s an often-overlooked tip: EVOO and balsamic aren’t just for savory dishes. Get ready to delight everyone at your table with this unbelievable dessert.


  • 3/4 cup Bristol Farms Italian EVOO + 2 tbsp for finishing

  • 6 large egg yolks

  • 1/4 cup corn starch

  • 3 cups milk whole

  • 3/4 cup + 2 tbsp sugar

  • 1/4 cup nonfat dry milk powder

  • 2 tablespoons light corn syrup

  • 1/2 teaspoon kosher salt

  • 1 cup heavy whipping cream

  • 8 ounces ripe blackberries

  • 1 teaspoon sugar


  1. Fill a large mixing bowl with ice water and set a smaller bowl inside. Set a fine mesh strainer, inside the smaller bowl.
  2. Whisk the egg yolks and cornstarch together in a medium-sized mixing bowl.
  3. Combine the milk, sugar, milk powder, corn syrup, and salt in another bowl in a 4-quart saucepan and whisk to break up and dissolve the milk powder.
  4. While gently whisking, heat the milk mixture over high heat until it begins to bubble, and immediately turn off the heat.
  5. In a small stream, slowly add 1/2 cup of the hot milk mixture to the bowl with the eggs. Remember to constantly whisk. Continue to add the milk a half cup at a time, whisking constantly, until you have added about half of the milk mixture.
  6. Pour the egg and milk mixture into the saucepan with the rest of the milk mixture.
  7. Turn the heat to medium-low and stir constantly with a wooden spoon. Stir until the gelato base thickens enough to coat the back of the spoon.
  8. Turn off the heat and immediately pour the gelato base through the strainer, into the small bowl set over ice water.
  9. Set the bowl aside until the gelato base cools to room temperature. Transfer the base to an airtight container and refrigerate for 2 hours and up to 2 days.
  10. When you’re ready to make the gelato, remove the base from the refrigerator and into a medium-sized mixing bowl.
  11. Whisk in the heavy cream and extra virgin olive oil.
  12. Pour the base into your gelato or ice cream maker and start the machine according to your machine’s instructions.
  13. Alternatively, place into a large, shallow dish. Cover securely. Freeze. Remove every 30-40 minutes and mix well to break up ice crystals. Once the gelato has reached a frozen yogurt texture, let freeze until solid.
  14. While the gelato is forming, put the blackberries into a small bowl, sprinkle 1 tsp of sugar. Using the back of a fork or your fingers, macerate the blackberries until they are broken up. Keep them a little chunky.
  15. When the gelato is finished, scoop the gelato right from the machine into a bowl(s), add 1 tablespoon of macerated blackberries over the top of each bowl and drizzle 1 tsp of olive oil over the top of the blackberries. Buon Appetito
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