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Olive Oil Gelato with Crispy Basil

Olive Oil Gelato with Crispy Basil

Brought to you by: OcadoLife

Prep time:

Cook time:

You can use an ice cream machine for this gelato recipe if you have one. Or just use a food processor.
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  • 4 yolks from Ocado large free range eggs
  • 125g granulated sugar
  • 200ml whole milk, mixed with 100ml of water
  • 200ml good quality extra virgin olive oil
  • 2 unwaxed lemons, 1 to make 4 tbsp juice, 1 to make candied zest
  • 1 pack thin crisp rye bread, to serve
  • 10 small basil leaves
  • 125ml vegetable oil
  • 70g caster sugar, mixed with 125ml water


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.

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