Vanilla Gelato Topped with Lafonte Extra Virgin Olive Oil
Ingredients:
For the gelato base:
- 2 cups (500 ml) whole milk
- 1 cup (250 ml) heavy cream
- ¾ cup (150 g) granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract (optional)
For the topping:
- 2–3 tablespoons Lafonte Extra Virgin Olive Oil
- ¼ cup toasted pistachios, roughly chopped
Instructions:
1. Heat the base: In a medium saucepan, combine the milk and half of the sugar. Warm gently over medium heat until steaming, but not boiling.
2. Whisk the yolks: In a separate bowl, whisk together the egg yolks with the remaining sugar until pale and slightly thickened.
3. Temper the eggs: Slowly pour a ladleful of the hot milk mixture into the yolks, whisking constantly. Continue adding a little at a time until the yolk mixture is warmed through.
4. Cook the custard: Return the tempered yolk mixture to the saucepan with the rest of the milk. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (about 170–175°F / 77–80°C). Do not let it boil.
5. Finish the base: Remove from heat, stir in the heavy cream and vanilla (if using). Strain through a fine sieve into a clean bowl.
6. Chill completely: Cover and refrigerate the mixture for at least 4 hours, preferably overnight.
7. Churn the gelato: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until smooth and creamy. Transfer to a freezer-safe container and freeze for at least 2 hours to firm up.
8. To Serve: Scoop the gelato into chilled bowls or cups. Drizzle generously with Lafonte Extra Virgin Olive Oil. Sprinkle with toasted pistachios. Serve immediately, letting the fruity, peppery notes of the olive oil enhance the creaminess of the gelato and the crunch of the pistachios.
