Olive Oil Gelato with Crispy Basil
By OcadoLife
Published on 30 November 2021
You can use an ice cream machine for this gelato recipe if you have one. Or just use a food processor.Time and servings
45 minsTotal time
30 minsPrep time
15 minsCooking time
Ingredients
- 125 g of granulated sugar
- 200 ml of whole milk, mixed with 100ml of water
- 200 ml of good quality extra virgin olive oil
- 2 unwaxed lemons, 1 to make 4 tbsp juice, 1 to make candied zest
- 4 yolks from ocado large free range eggs
- 1 pack of thin crisp rye bread, to serve
- 10 small basil leaves
- 125 ml of vegetable oil
- 70 g of caster sugar, mixed with 125ml water
Method
Step 1
Mix the granulated sugar and egg yolks in a bowl.Step 2
Bring the water and whole milk to the boil in a medium saucepan. Slowly add the liquid to the sugar and yolk mixture and mix well.Step 3
Return the mixture to the saucepan and cook over a medium-low heat, while stirring. Heat until it thickens - until you start to see the bottom of the pan as you stir. Cover with cling film and put aside to cool.Step 4
When the mixture has cooled, stir in the olive oil and lemon juice, If you're using an ice cream machine, pour the mixture into the machine and churn for 20-30 minutes, until it reaches a gelato texture. Or, pour the mixture into a freezer-proof container and freeze, then churn in a food processor after 1 1/2 hours and repeat 3 times.Step 5
While chilling the gelato, prepare the basil: heat the vegetable oil, drop in the basil leaves, until they become transparent - it only takes a few seconds. Lift onto kitchen paper with a slotted spoon and set aside.Step 6
To prepare the candied lemon zest, cut 5 strips of lemon peel with a vegetable peeler. Scrape the white pith from the peel and cut each one into thinner strips.Step 7
Combine the caster suagr and water in a small saucepan over a medium heat, boil for 3 minutes then add the strips of peel and cook until the lemon peel turns translucent.Step 8
Remove the gelato 10-15 minutes before serving, garnish with a deep-fried basil leaf, candied lemon zest and serve with rye crispbread.