Olive Oil Gelato Recipe on Food52 (2024)

FAQs

Do Italians put olive oil on gelato? ›

Just in case you need another excuse to love gelato, we've got your back. According to research in Italy, extra-virgin olive oil can be used as a fat substitute in Italian-style artisanal ice cream, and that's because it does not significantly change the original flavor… at all.

EVOO is the secret ingredient to better gelato. (Photo: Justin Saper. Just in time for the hot weather, a gelato trick from renowned chef Doug Psaltis. Make that creamy, sweet treat even better with the addition of extra-virgin olive oil.

The olive oil makes the ice cream somehow even more creamy, smooth, and decadent.

Gelato has a lower milk fat content than ice cream, usually 4 to 9%, yielding a softer, denser texture and smaller ice crystals. That's a result of the base, which typically includes less cream and more milk, as well as a slower churning process that introduces less air into the final product.

Vanilla soft-serve gelato is enrobed in extra virgin olive oil and a sprinkling of sea salt and fennel pollen. For a seasonal sundae supplement, guests can go for a luxurious truffle finish, shaved tableside.

The key feature that really makes the difference between Italian gelato and ice cream is the use of fresh raw materials. For the ice cream, in fact, milk powder is rehydrated on the spot. The Italian gelato, instead, is made with milk and fresh cream. It therefore represents a more genuine food.

Gelato: Dense and Intense

It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream. Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer.

Gelato also contains less air than American ice cream — that helps keep it dense, fluid and creamy.

It's churned at a slower rate than ice cream, which gives it that dense, almost sticky mouthfeel. It's chilled and served a few degrees warmer than hard ice cream.

Nearly every Ramsay recipe, from his early days on Boiling Point to Uncharted and the current critic's darling, Scrambled starts with "just a drizzle" of his beloved EVOO. Ramsay knows that "liquid gold" packs flavor and healthy fats into every bite; he does not miss an opportunity to use it liberally.

Does olive oil become inflammatory when heated? ›

One of the main active compounds in extra virgin olive oil is oleocanthal. This substance is responsible for olive oil's anti-inflammatory effects ( 19 ). Heating olive oil at 464°F (240°C) for 90 minutes reduced the amount of oleocanthal by 19% according to a chemical test and 31% according to a taste test ( 20 ).

Finally, how much olive oil should you put on ice cream? This depends on how much you love EVOO. We often pour it out like you would a chocolate syrup over a dessert—like with pools of olive oil. However, start with what you're comfortable with.

The slower, more manual and labour-intensive process of making gelato increases production costs, affecting its price. Denser with less air, offering more product by weight in each serving. Lighter and fluffier due to higher air content, resulting in less actual product by weight.

The main difference between ice cream and gelato is their fat content. With only 4-9% fat to the usual 10-25% of ice cream, gelato usually is lighter and healthier. Per portion, however, the answer is clear, gelato is typically healthier than ice cream.

All Talenti® gelatos and sorbettos are crafted with the same uncompromising commitment to artisanal quality that has distinguished authentic Italian gelato for centuries.

It's also served a good bit colder than gelato—if you served ice cream at the temperature gelato is served, it'd melt into a puddle. Gelato's dense, velvety texture is perfect at about 25℉, a temperature that intensifies its rich flavor. It's another reason it's so refreshing all year long.

I even had to have one myself. When you eat gelato for breakfast, take note that it comes neither in a cone nor in a cup, but in what Italians refer to as “brioche,” a soft, slightly sweet roll into which they slide a nice serving of cold gelato.

This liquid gold becomes a thread woven into daily rituals, whether drizzled over a salad, used to sauté vegetables, or as a finishing touch on pasta. Its health benefits are extolled, aligning with the Mediterranean lifestyle and emphasizing balance and well-being.

Put a couple of scoops of good quality vanilla ice cream in to a bowl. Drizzle over some very good extra virgin olive oil, and sprinkle with a tiny pinch of sea salt on top.