Gelato is an amazing Italian ice cream that is creamy and rich. It is made with eggs and sugar and can be served in a bowl or on a cone or any other way that ice cream is served. It originates from Sicily and was invented for a Grand Duke who wanted to have an over-the-top dinner party for his guests.
Today, there are over 5,000 shops in Italy that sell gelato and there are about 15,000 flavors.
For this post, I want to share my recipe that utilizes olive oil in the recipe along with black cherries and rum extract. The resulting gelato is creamy, flavorful and wonderful. It is quite unlike any frozen dessert I have ever had. It is not oily or heavy. The taste is amazing and very satisfying on a hot summer day.
1 cup sugar
6 egg yolks
2/3 cup extra virgin olive oil
1 cup heavy whipping cream
3 cups milk
1 tablespoon vanilla extract
1 teaspoon rum extract
1 teaspoon salt
1 cup chopped and pitted black cherries (stems removed)
1. Add eggs and sugar to the bowl of a stand mixer. Run your stand mixer for thirty seconds or until mixture of eggs and sugar are pale yellow.
2. While the stand mixer is running on low speed, drizzle 2/3 cup extra virgin olive oil into the bowl.
3. Add 3 cups of milk to the the mixer. It can be whole milk or 2 percent. I used 2 percent.
4. Add 1 cup heavy cream to the stand mixer.
5. Add 1 tablespoon vanilla extract, 1 teaspoon rum extract, and 1 teaspoon salt.
6. Add 1 cup chopped and pitted cherries with the stems removed.
7. Turn the mixer on low speed and run for about 20-30 seconds or until the ingredients have been mixed in.
Pour the mixture into a medium saucepan and heat over medium heat on the stovetop for 15 minutes. The mixture should be steaming but it does not have to boil. Stir continuously so that it does not scorch.
Remove from heat and allow to come to room temperature. Refrigerate for an hour.
8. Pour the mixture into your ice cream mixer. I used a Cuisanart 1.5 quart ice cream maker.
Run the machine per your machine’s directions. Mine took about 30 minutes and it stopped turning because the gelato had firmed up. I scooped out the gelato and put it in a container with a lid and placed it in the freezer to finish firming up.
Using an ice cream scoop, I scooped out the gelato to serve. I topped it with a whole cherry and it didn’t much else to look or taste amazing. It wasn’t oily at all. In fact, it was quite smooth with a creamy texture.
This was a delicious dessert and I wholeheartedly recommend this dish. The olive oil adds a magical quality and flavor that is out of this world.