Where Patience Meets Summer's Sweetness
Gelato is never in a hurry. It asks you to warm things slowly, to wait, to chill, to wait again — and then, finally, to taste something that rewards every quiet hour you gave it. This version draws from an unexpected place: the grassy, golden depth of extra virgin olive oil folded into the custard base, softening it, rounding it, giving it a richness that lingers without heaviness. The strawberries arrive at the end like a contrast you didn't know you needed — tart and jammy, made a little more complex by a dark drizzle of aged balsamic. It is a dessert that trusts the process.
Ingredients
- 3 3/4 cups whole milk
- 3/4 cups heavy cream
- 6 large egg yolks
- 1 cup sugar
- 2/3 cups Alessi Extra Virgin Olive Oil
- 2 teaspoons vanilla extract
- 3 cups strawberries, hulled and quartered
- 3 tablespoons Alessi Balsamic Reduction
Instructions
- Using a large saucepan, add milk and heavy cream.
- Place over medium heat, stirring occasionally, until hot but not boiling. (Tip: Look for little bubbles to form around edge of pan.).
- Meanwhile, using an electric mixer with a whisk attachment, beat the egg yolks and sugar for 4-5 minutes, or until tripled in volume.
- Reduce speed to medium-low and drizzle in olive oil and vanilla extract.
- Continue mixing until well combined.
- Next, add half of the milk in ¼ cup increments, mixing after each addition.
- Pour yolk mixture back into saucepan with remaining milk; stir until well combined.
- Heat over medium heat, stirring often, until mixture coats back of a wooden spoon. (Tip: The temperature should be ~175°F if you have a candy thermometer.).
- Push mixture through a fine-mesh sieve into a clean bowl.
- Press plastic wrap to top of bowl and refrigerate for 2 hours or overnight.
- Pour mixture into an ice cream maker and freeze according to the manufacturer's directions.
- Transfer gelato into a smaller container and freeze until firm (~3 hours).
- Before serving, top with fresh strawberries and drizzle with balsamic reduction.
