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.