William Jacob's Olive oil gelato
- 1 1/2 cups milk
- 1 cup cream
- 1/2 cup demerara sugar (or 1/4 cup light brown sugar plus 1/4 cup white sugar
- 1 ounce cream cheese
- 12 teaspoons pot d'huile
- 1/2 cup minus 12 teaspoons fruity extra virgin olive oil
- zest of 1/2 of a lemon
- 1 generous Tablespoon cornstarch
- Add everything to a pot, and whisk while heating over a medium flame until just before simmering. Everything should be combined nicely and the mixture slightly thickened.
- Chill to 40 degrees F, at least four hours. An hour before churning, remove a quarter cup of the gelato base to the freezer. when it's solid, mix it back in to the base and churn. This ensures a quick firming up and a dense result.
- When the mixture has thickened to soft serve texture, add chocolate or strawberries or whatever other mix-ins you'd like. I forgot to do straciatella, but my chocolate was already in chunk form, so I just folded in a half cup
- Ripen in the freezer for at least a few hours. Warm to ~15 degrees to serve. Top with a touch more olive oil or a sprinkling of sea salt. Some folks like to drizzle on balsamic vinegar, but that comes off a little too salad-y for me.
- This makes about four cups of gelato, so, to get one 5 mg dose, that's a third of a cup serving. That's pretty small, but I didn't want to make 10 mg, which many people will want to have, an unreasonable amount of gelato to eat.