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



  1. 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.
  2. 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. 
  3. 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
  4. 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.
  5. 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.