Honey Olive Oil Gelato Recipe

Introduction

This honey olive oil gelato is a luxurious twist on traditional Italian ice cream. Creamy and smooth, it combines the floral sweetness of honey with the rich, grassy notes of high-quality extra virgin olive oil. It’s a unique dessert that’s surprisingly easy to make at home.

Ingredients

• 8 egg yolks
• 1 cup minus 2 tablespoons sugar (adjust based on honey amount)
• 3 cups milk
• 1 1/2 cups cream
• 2 tablespoons plus 2 teaspoons honey (adjust to taste)
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 1/4 cup very fine quality extra virgin olive oil
• Fleur de sel or finishing salt, for sprinkling

Instructions

1. Step 1: In a medium bowl, whisk the egg yolks with 1/4 cup sugar until smooth. Set aside.
2. Step 2: Heat the milk, cream, salt, and remaining sugar in a medium saucepan over medium heat, stirring to dissolve the sugar.
3. Step 3: When the mixture begins to simmer, remove from heat. While whisking the yolks constantly, slowly add about one-third of the hot milk mixture to the yolks.
4. Step 4: Pour the yolk mixture back into the saucepan while whisking constantly.
5. Step 5: Return the pan to medium-low heat and cook gently, stirring continuously, until the mixture reaches 180°F on an instant-read thermometer.
6. Step 6: Remove from heat and strain the custard into a clean bowl. Stir in the vanilla extract.
7. Step 7: Optionally, cool the mixture over an ice bath for even cooling. Cover the surface directly with plastic wrap and refrigerate overnight.
8. Step 8: The next day, churn the custard in your ice cream maker according to the manufacturer’s instructions.
9. Step 9: In the last 10 minutes of churning, add the olive oil to the gelato.
10. Step 10: Freeze for a few hours before serving. Sprinkle with fleur de sel or finishing salt and enjoy.

Tips & Variations

• Choose a high-quality extra virgin olive oil with flavor notes you enjoy, such as grassy or nutty, to enhance the gelato.
• Adjust the honey amount to your taste, reducing sugar accordingly for perfect sweetness balance.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes to break up ice crystals until fully frozen.

Storage

Store the gelato in an airtight container in the freezer for up to one week. To serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping and the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of honey?

Yes, you can substitute honey with maple syrup or agave nectar, but be sure to adjust the sugar amount accordingly to maintain the right sweetness and texture.

What if my olive oil is too strong or bitter?

Select a mild, fruity olive oil that tastes fresh and pleasant. A strong or bitter oil can overpower the delicate flavors of the gelato, so tasting beforehand is essential.

Honey Olive Oil Gelato Recipe

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4.7 from 65 reviews

Honey Olive Oil Gelato is a rich, creamy Italian frozen dessert that combines the sweetness of honey with the unique, grassy and nutty flavor of high-quality extra virgin olive oil. Made with a traditional custard base of egg yolks, milk, and cream, this gelato offers a luxurious texture and a sophisticated flavor profile, enhanced by a finishing sprinkle of fleur de sel. Perfect for those who appreciate artisanal frozen treats with a twist.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 12 hours 35 minutes
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Custard Base

• 8 egg yolks
• 1 cup minus 2 tablespoons sugar (adjust if using more honey)
• 3 cups milk
• 1 1/2 cups cream
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

Flavoring

• 2 tablespoons plus 2 teaspoons honey (adjust based on sweetness of honey used)
• 1/4 cup very fine quality extra virgin olive oil (choose fresh, flavorful: grassy, nutty, or spicy)

Finishing

• Fleur de sel or other premium finishing salt, for sprinkling

Instructions

1. Whisk Egg Yolks and Sugar: In a medium-sized mixing bowl, whisk together the egg yolks with 1/4 cup sugar until well combined. Set aside for now.
2. Heat Dairy and Dissolve Sugar: In a medium saucepan (preferably a saucier), combine the milk, cream, fine sea salt, and the remaining sugar. Heat on medium, stirring occasionally, just until the sugar fully dissolves and the mixture starts to simmer.
3. Temper the Egg Yolks: Remove the milk mixture from heat. While whisking the egg yolk mixture constantly, slowly add about one-third of the hot milk mixture to the yolks to warm them gently. Then pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously to avoid curdling.
4. Cook the Custard: Return the saucepan to medium-low heat and cook gently, stirring frequently, until the custard develops a viscosity and reaches 180°F on an instant-read thermometer, ensuring it is thickened but not scrambled.
5. Strain and Add Vanilla: Remove from heat and strain the custard through a fine-mesh sieve into a clean mixing bowl to remove any cooked egg bits. Stir in the vanilla extract.
6. Cool the Custard: Optionally, place the bowl over an ice bath and stir gently to cool evenly, or simply cover the surface of the custard with plastic wrap and refrigerate overnight to chill completely.
7. Churn the Gelato: The next day, pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions.
8. Add Olive Oil: In the last 10 minutes of churning, slowly drizzle in the high-quality extra virgin olive oil so it blends smoothly and infuses the gelato with its distinctive flavor.
9. Freeze and Serve: Transfer the gelato to a freezer-safe container. Freeze for a few hours to firm up before serving, or enjoy immediately straight from the ice cream maker (unplug the machine first!).
10. Finish with Salt: Before serving, sprinkle with fleur de sel or your preferred finishing salt to enhance the depth of flavors and add a pleasant contrast.

Notes

• Adjust the amount of sugar to compensate for the sweetness of the honey you use; some honeys are much sweeter than others.
• Choose a very high-quality, flavorful extra virgin olive oil to impact the final taste significantly. It should be fresh and have flavor notes you enjoy.
• Cover the custard surface directly with plastic wrap to prevent a skin from forming while chilling.
• Using an ice bath to cool the custard mixture helps stabilize texture but is optional.
• For best texture, let the gelato firm up for a few hours after churning before serving.
• Use finishing salt sparingly to avoid overpowering the delicate flavors.
• Be cautious when adding olive oil during churning to avoid separation.

Keywords: Honey gelato, Olive oil ice cream, Italian dessert, Homemade gelato, Custard base, Artisanal gelato