Olive Oil Gelato with Cocoa Nibs

olive oil gelato with cocoa nibs

I've had this recipe from food52 in my "fun things to make in the summertime" folder since it was posted in April. You should probably put it in your folder too because, you guys, this is the creamiest, silkiest, most perfectly scoopable frozen dessert that my little ice cream machine ever did make. I tossed in a few tablespoons of cocoa nibs during the last minute of churning for a little chocolaty crunch and they were the perfect match for the fruity oil. I imagine it would taste mighty fine with some fat, sweet cherries on top too. 

Olive Oil Gelato with Cocoa Nibs
adapted from food52
yield, about 2 cups

3/4c sugar
1/4c plus 2 tablespoons water
3/4c whole milk
Large pinch salt
4 egg yolks
1/4c good, but mild olive oil
2T cocoa nibs

1. In a small saucepan, combine the sugar, water, milk, and salt. Heat on medium until small bubbles form around the edge of the pan. While the mixture heats on the stove, place the egg yolks in a medium bowl and whisk until frothy.
2. Remove the pan from the heat and while whisking, slowly stream the milk mixture into the egg yolks. Return the mixture to the pan and slowly heat, stirring often, until the mixture reads 185 on an instant read thermometer. 
3. Immediately pour the custard into a bowl and cool over a water bath. Refrigerate until completely cool, a few hours or overnight. 
4. When you are ready to churn your gelato, remove the custard from the refrigerator and slowly whisk in the olive oil. The mixture will thicken and turn glossy.
5. Churn according to your machine's specifications and just before it is finished, add the cocoa nibs. Freeze until firm.