Honey Olive Oil Gelato

If you don’t believe me that olive oil ice cream is a thing, simply ask Mr. Google. I did the research myself and discovered that, apparently, it is fucking fabulous.

Making it myself was a moral imperative.

I was inspired by Meredith Kurtzman’s gelato recipe as described in Molto Gusto by Mario Batali and Mark Ladner.

But I also thought, “What about a little honey in there?” No too much - honey could easily overpower the delicate flavors of olive oil. But just a touch, I thought, would complement it.

I never get tired of being right.

You need some really really really good olive oil for this. Not some shit that you found in the back of your cabinets. Definitely not the “good stuff” you got three years ago and have been saving because it’s so special.

Olive oil goes rancid, folks. The shelf life is about 18 months, and after opening, a month or two. If I catch you putting rancid oil in anything I will have words with you.

”Have words” is code for “call you a motherfucker and kick you in the gonads”. Just FYI.

*Olive oil tasting. One had gone rancid and was chastised as an example to the other olive oils, then thrown away. I ended up going with the one on the left. It was leafy and spicy and super yummy.*

Next, let’s talk honey. You don’t need much, so make it count. I used Tupelo honey- it’s a special thing in South Carolina, where I am currently sheltering.

Tupelo honey has delicate sweetness and floral aroma. I know this because I tasted and smelled it (The more you know…). In the recipe, I started with just 2 tablespoons, tasted the custard, then added a touch more until I could barely detect the honey over the eggs and vanilla. Perfect.

Whatever honey you use, taste it first. Adjust. Taste the custard. Adjust. You are creating your own masterpiece. You do you.

Lastly, salt. You know that post I did on salt where I talk about using finishing salt on sweets? Bitch, the time has come!

Break out your fleur de sel and add a generous sprinkle when serving.

You’ll thank me.

I never get tired of that, either.

Shit You Need

8 egg yolks
1 cup, minus 2 Tbs, sugar. Or, however much honey you add, subtract in sugar.
3 cups milk
1 1/2 cups cream
2 Tbs plus 2 tsp honey. Adjust for your particular honey as previously described. Oh, so you thought you could just skip to the recipe without reading all the bullshit I write? You thought wrong, motherfucker!
1 tsp vanilla extract
1/2 tsp fine sea salt
1/4 cup very fine quality extra virgin olive oil. The best shit you can afford. Taste it first. Make sure it tastes fresh overall, and that it carries the flavors you want in your final gelato - grassy, nutty, spicy, etc.
Fleur de sel or other super bitchin’ finishing salt

Keep Calm and justeffingcook

In a medium-sized mixing bowl, whisk together egg yolks with 1/4 cup sugar. Set aside.
In a medium saucepan (preferably saucier, if you have one) heat milk, cream, salt, and remaining sugar on medium heat. Stir to dissolve the sugar.
When the milk mixture begins to simmer, remove from the heat. While whisking the yolks constantly, slowly add about a third of the hot milk. Then pour the egg mixture into the pan, again, while whisking constantly.
Return the pan to medium-low heat and gently cook, while stirring, until the mixture reaches 180 degrees Fahrenheit on and instant-read thermometer.
Remove from the heat and strain mixture into a mixing bowl. Add vanilla.
Optional - stir over an ice bath to cool. I think the purpose of an ice bath is to cool the mixture evenly and prevent weird texture things from happening. I’ve done it this way, and I’ve just thrown it in the fridge to cool, and so far haven’t noticed a difference.
Cover with plastic wrap, letting it settle directly on the surface of the custard. Cool in the refrigerator overnight.
The next day, churn in your ice cream maker per the manufacturer’s directions.
In the last 10 minutes of the churn, add the olive oil.
Serve after a few hours in the freezer, or stick your face right in the ice cream maker (unplug first - please learn from my experience).
Sprinkle with salt, and have at it.