Olio d'Oliva (Olive Oil)

Scaled yield: 1,234g

• Nonfat Dry Milk Powder 4.5% of recipe
  56g
• Granulated Sugar (Sucrose) 16.2% of recipe
  200g
• Dextrose optional 1.2% of recipe
  15g
• Tapioca Starch 1.6% of recipe
  20g
• Heavy Cream (36% fat) 15.6% of recipe
  192g
• Whole Milk (3.25% fat) 55.5% of recipe
  685g
• Karo Light Corn Syrup 2.7% of recipe
  33g
• Extra Virgin Olive Oil 2.7% of recipe
  33g

Allergens: dairy

Process

Method

1. 1

   Mix the nonfat dry milk powder, sugar, tapioca starch and dextrose (optional) in a bowl.

2. 2

   Add the heavy cream and whole milk and whisk well to incorporate all of the dry ingredients into the liquid.

3. 3

   Whisk in the light corn syrup.

4. 4

   Transfer the base to a medium-sized saucepan and heat over medium heat, stirring constantly, until visibly thickened and coats the back of a spoon or reaches 85°C / 185°F, about 8–10 minutes.

5. 5

   Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to cool for 30–45 minutes, until no longer hot. To speed up the process, place the bowl in an ice bath, submerging most of it, and stir occasionally for 30 minutes (refreshing the ice as needed) before transferring to the refrigerator. Chill completely in the refrigerator—about 4 hours or overnight for improved texture.

6. 6

   Once the mixture has cooled completely and thickened further, whisk well and then pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer's directions. The gelato will expand and should spin until it's thick and creamy but still soft enough to scoop into a storage container, about 30 to 35 minutes.

7. 7

   When the gelato has thickened but is not quite finished—about 5 minutes before pulling from the machine—slowly drizzle in the olive oil and allow it to continue churning and freezing for a few more minutes to fully incorporate the ingredient.

8. 8

   Using a rubber spatula, scoop the gelato into a storage container. Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 3–4 hours. When ready, the gelato should be firm enough to scoop but soft in texture. Gelato is best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

9. 9

   Enjoy the gelato as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the gelato to soften outside of the freezer or in your refrigerator before eating.