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.
Ingredients
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
Directions
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Fill a large mixing bowl with ice water and set a smaller bowl inside. Set a fine mesh strainer, inside the smaller bowl.
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Whisk the egg yolks and cornstarch together in a medium-sized mixing bowl.
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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.
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While gently whisking, heat the milk mixture over high heat until it begins to bubble, and immediately turn off the heat.
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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.
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Pour the egg and milk mixture into the saucepan with the rest of the milk mixture.
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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.
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Turn off the heat and immediately pour the gelato base through the strainer, into the small bowl set over ice water.
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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.
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When you’re ready to make the gelato, remove the base from the refrigerator and into a medium-sized mixing bowl.
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Whisk in the heavy cream and extra virgin olive oil.
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Pour the base into your gelato or ice cream maker and start the machine according to your machine’s instructions.
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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.
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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.
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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