It’s officially summer in the city – which basically means where ever you go, it’s hot, sticky, a little stinky and the a/c runs on full blast as soon as you walk inside. We New Yorkers like to complain, we complained about the brutal cold and now you’ll hear us complaining about the hot and humid weather.
Despite being surround by water, we are lucky to catch those summer breezes from ocean/sea/bay/lake what have you, that gives you that brief moment of relief. Instead most of the time you feel like an ant with a magnifying glass shining down on top of you. Not a pleasant description but those tall buildings just trap heat and bring it right down back to you.
It’s a good thing everywhere you turn a Mr. Softee truck is waiting on the corner to cool you off with a swirl of soft serve but for me, I’d rather drag myself down into the hot subway and come home to homemade gelato.
Olive oil gelato you say?
Yes. It’s time to rethink the uses of extra virgin olive oil. As we’ve seen, it’s delicious in a quick bread and for every savory use known to man, why not bring it to the dessert table?
Plus it’s olive oil, it’s has health benefits, therefore we can claim this as being good for you.
I remember the first time I tried olive oil gelato. It was at Mario Batali’s pizza and pasta restaurant OTTO. Friends had already tried it before and raved about it. I was as weary about it as you are now with that first spoonful and then I instantly agreed that this is possibly one of the best flavors of gelato ever.
Simply put, it’s very clean. The base is just milk, cream, sugar, salt and eggs. After churning the gelato for a while a nice fruity but not too strong extra virgin olive oil is poured in to finishing churning. You get the milkiness but also just a hint of olive oil with every spoonful. This is one of those recipes that can also change each and every time that you make it by simply trying a new olive oil with it.
Ingredients
- 2 1/2 cups whole milk
- 3/4 cup granulated white sugar
- 1/8 teaspoon salt
- 6 large egg yolks
- 1 cup heavy cream
- 1/3 cup extra virgin olive oil
- toppings: additional olive oil and pink sea salt
Instructions
- In a heavy bottomed pot over medium heat bring the milk, sugar and salt to a simmer.
- In a small bowl whisk the eggs and pour in a small amount of the heated milk to temper the eggs.
- Very slowly whisk in the tempered eggs back into the milk and constantly stir until the mixture has thickened - about 2-3 minutes.
- Set up an ice bath with the heavy cream in a medium bowl with a strainer set on top.
- Pour in the custard, stir and cool completely. This can be made overnight and store in the refrigerator.
- Churn the gelato in your ice cream maker for about 30-35 minutes. Depending on your model, I'd check it at the 20-25 minute mark. In the last 2 minutes drizzle in the extra virgin olive oil while churning.
- Freeze for at least 4 hours or overnight in a freezer safe container before serving.
- Serve with an additional drizzle of extra virgin olive oil on top and a sprinkle of pink sea salt.
#SundaySupper is bringing you recipes to chill with today! Summer has only just begun and you have plenty of time to try all these delicious recipes out and to keep you cool in the kitchen!
Brisk Beverages
- Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
- Mocha Madness Milkshake from Desserts Required
- Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue’s Nutrition Buzz
- Skinny Watermelon Mojito from Peanut Butter & Peppers
- Southern Sweet Tea from Gluten Free Crumbley
- Strawberry Mango White Sangria from The Texan New Yorker
- The Polar Cap Drink from Seduction in the Kitchen
- Vanilla Root Beer Cream Soda from Feed Me, Seymour
Chilled Starters
- Avocado Hummus Dip from Shockingly Delicious
- Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
- Cucumber-Watercress Soup – Gazpacho Style from The Wimpy Vegetarian
- Gazpacho from Jelly Toast
- Green Gazpacho from The Not So Cheesy Kitchen
- Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
- Mexican Flag Guacamole from What Smells So Good?
- Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
- Tuna Tartare from Kimchi Mom
- White Gazpacho from The Little Ferraro Kitchen
Snappy Salads and Sides
- Antipasto Tortellini Pasta Salad from Neighborfood
- Broccoli Salad from Flavor Mosaic
- Cantaloupe Risotto from Confessions of A Culinary Diva
- Cold Peanut Noodles from girlichef
- Korean Salad from Noshing With The Nolands
- Layered Salad with Green Goddess Dressing from Delaware Girl Eats
- Pesto Pasta Salad from Supper for a Steal
- Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
- Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
- Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
- Tuna and Potato Salad from Cindy’s Recipes and Writings
- Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
- Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca
Refreshing Main Dishes
- Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
- Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
- Jalapeno Ham Salad from Bobbi’s Kozy Kitchen
- Shrimp Ceviche from Kudos Kitchen by Renee
- Surimi Salad from Pescetarian Journal
- Zucchini Lasagna from Nosh My Way
Cool Confections
- Berry Ice Cream Bomb from Jane’s Adventures in Dinner
- Cherry Cream Cheese Ice Cream from Magnolia Days
- Lemon Curd Parfait from Life Tastes Good
- Lemon Thyme Ice Pops from Country Girl in the Village
- Mocha Latte Ice Cream from The Foodie Army Wife
- No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
- No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
- No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
- No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
- Nutella and Pistachio Gelato from La Bella Vita Cucina
- Olive Oil Gelato from The Girl in the Little Red Kitchen
- Pluot Ice Cream from Crazy Foodie Stunts
- Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
- Salted Caramel Gelato from Manu’s Menu
- Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
- Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
- Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
- Vanilla Bean Chia Seed Pudding from Pies and Plots
- White Chocolate Fruit Dip from Hezzi D’s Book and Cooks
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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I love using olive oil in desserts but I still have to try it in ice creams! It sounds divine!!!
I’ve made olive oil ice cream but not gelato. I was surprised at how lovely it was! Yours looks picture perfect!
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What heavenly looking ice cream. As I was posting the links I made a mental note to visit your site to see your ice cream with my own eyes. It’s just stunning, and I’ll bet it’s just as heavenly to eat. I was just in NY recently and saw those ice cream trucks you speak of in the post. Unfortunately, I was on a work trip and couldn’t stop to enjoy the ice cream. Now that I have your recipe, I am hoping to have the taste of New York that I missed!
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I am totally raised eyebrow intrigued by this right now. I can just imagine how tasty it would be with an infused olive oil. Definitely need to give this a try.
I should try this out with the Italians here!
This sounds absolutely perfect! I love that you top it with a little more olive oil and a sprinkle of sea salt. Yumm-o!!
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I have used olive oil in cookies, so why not gelato! Sounds great to me!!
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Your description of the heat in the city sounds like how I feel here in Colorado. We’ve been having temps in the 90’s which at our elevation seems to intensify the heat. With that said, can you pass me some of that gelato? Looks fabulous.
Your gelato is the exact reason why I don’t own an ice cream maker. i would be whipping out ice cream recipes all the time.
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I was so excited to see this recipe listed. I have been wanting to make this for sometime. Your gelato looks amazing!
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What a beautiful, simple dessert…olive oil desserts are definitely something new to me.
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i love this!
You’re really selling me on NYC in the summer, Susan! 😉 I’d brave any heat if I could come to your place and have a few (dozen) scoops of this gorgeous, creamy olive oil ice cream. It looks incredible! The way you describe it, I can almost taste it. What an awesome idea.
Olive oil gelato is on my short-list of things I want to make. It’ll be very new for me, I’ve never even eaten it at a restaurant or anything. So I do have that little bit of trepidation at what it will taste like, but I’m really wanting to try it. Thanks for posting!
I’m ready for summer to be over, its 8:44 pm and 108 out with a pool temperature of 92.
I really need your gelato! Olive Oil ice cream and gelatos are my favorite – I love how the fruit from the olive oil shines through and makes such a delectable savory/sweet!
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I never did get to try the olive oil gelato but I have always been craaazy curious about it! I mean…I love olive oil…and gelato…it seems like it works! Yours is gorgeous!
This looks amazing, something I have never tried, love it!!!
I’m fron Tuscany and use olive oil everywhere, but never tried olive oil icecream!! I’m so curious about it, that I have to try it!!
Thanx for sharing it!
Greetings from Florence, Simona!
I’m sure it’d be delicious too with all the choices of olive oil you have in Tuscany too! When I was recently in Florence I searched for the flavor but didn’t see it anywhere. I wonder if it’s more of an American creation.
You mean the flavor for olive oil? Never seen, maybe it’s a kind of product used abroad. Is it like an extract?
What a gorgeous gelato! Perfect for all the heat we’ve been having!
So… Olive oil ice cream was an assignment for French Fridays with Dorie – and I passed on it due to lack of an ice cream maker, BUT…. what do you pair yours with? That was the most interesting part of an “iffy” dessert for me that week, seeing how people enjoyed it… Would you use infused olive oils to make the olive oil gelato with? I bet its super creamy since it’s a gelato! Sounds intriguing! 🙂 Thanks for sharing!
I just have the ice cream as is. When I had it a few times from OTTO they paired with the chocolate covered toasted breadcrumbs and it was fantastic. I’m not sure how infused oils might be with this. I think for the first time, a regular fruity olive oil would be the best choice. If you used any infused olive oil, I’d go with basil since I personally love it with desserts. I really think you should give it a go!
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