This super creamy and delicious extra virgin olive oil gelato is one of my absolute favorites and it is perfect for a restaurant or special event. Serve with an extra drizzle of evoo and a sprinkle of flaky salt.
INGREDIENTS
• 1000g Whole milk
• 75g Heavy cream
• 225g Sugar
• 40g Dextrose
• 45g Skim milk powder
• 50g Base 50*
• 50g Extra virgin olive oil
TOTAL 1485g
PROCEDURE
Combine all dry ingredients together in in a bowl and mix them a bit.
Combine the milk and heavy cream in a pitcher of container and proceed to immersion blend the dry ingredients into the liquid.
Cook the mix on your pasteurizer or in a pot on medium heat until it reaches 85C.
If making it at home, cool until the mix reaches 45C and immersion blend the evoo in. Proceed to churn.
If making with a commercial gelato shop, start churning and drizzle in the evoo through the gate or window in your machine when the mix reaches 45C or about two minutes into the process. Do not interrupt the churning process.
*I used Base 50 #7504 from Disaronno Ingredients.
Serve with an extra drizzle of good quality evoo and a sprinkle of flaky salt.
