The Professor and I are headed off for Italy to attend Jovial’s Culinary Getaway, Gluten-Free Italian Style; we’re attending as particpants this time and I have to say, we’re pretty excited. We’ve had the privilege of working with Jovial this past year and we always have their products in our pantry – but we’ve not attended the class as students so this is going to be great fun!
We’re looking forward to learning the Italian secrets to making great sourdough breads and I’m probably the most excited to try my hand at making handmade gluten-free pasta; I know it’s going to be an amazing week.
In the meantime, The Professor has been playing around with ice cream – one of his all-time favorite treats in the world; he made an olive oil gelato that went to the top of the ‘favorite’ list . . . then deep red, sun-kissed strawberries came in season . . . and we wondered, ‘Could he combine olive oil gelato and strawberries?’ And what would olive oil gelato with strawberries taste like with just a hint of rosemary?
Oh my. It’s heaven.
My friend Jenni does an ‘Ice Cream Tuesday‘ every week and I thought about waiting until next week to post this but people, strawberries are at their peak right now so if you have a hankerin’ for a really fabulous gelato, please make this soon – you won’t regret it one bit. In fact, the only thing you might regret is not making a double batch.
This isn’t a sponsored post and our friends at Jovial didn’t ask me to write about them; I’m sharing because we really do love their products, we pay for our products and we’ve paid our way to attend the Getaway – I can’t recommend them enough so if you ever have the opportunity to attend, sign up and go.
Jovial’s olive oil is always outstanding but it really shines in this gelato – smooth, silky and decadent – truly a single dip of this gelato is plenty.
OLIVE OIL GELATO WITH ROSEMARY AND STRAWBERRY JAM
Gelato base Slightly Adapted from Jeni’s
Makes approximately one quart
- 2 cups whole milk
- 1½ Tablespoons tapioca starch
- 3 Tablespoons softened mascarpone cheese
- ⅛ tsp sea salt
- 1 cup heavy cream
- ¼ cup olive oil
- ½ cup sugar
- 2 Tablespoons Lyle’s Golden Syrup or corn syrup
- 1 rosemary sprig, approximately 1-inch
- 4 Tablespoons strawberry jam
- In a small bowl, mix tapioca starch with 2 Tablespoons of the milk until dissolved and set aside
- In a medium bowl, whisk together mascarpone cheese, salt, cream and olive oil until smooth; set aside
- Fill a large glass bowl with water and ice for the ice bath; set aside
- Combine the remaining milk, sugar, corn syrup and rosemary in a large saucepan; bring to a boil over medium-high heat and cook for 4 minutes. Remove and discard the rosemary sprig. Remove from heat and slowly whisk in tapioca starch mixture. Return to medium high heat and cook, stirring, until slightly thickened, about 1 minute; remove from heat
- Place the saucepan into the ice bath and gradually whisk the mascarpone mixture into the hot milk mixture until smooth and cooled
- Once cooled, pour into a gelato maker (or frozen ice cream maker canister) and process until thick and creamy
- Alternate layers of ice cream and strawberry jam into a chilled storage container and freeze until firm, at least 4 hours or overnight
- Remove from freezer 10 minutes before serving to soften slightly