You may have had Italian gelato before, but get ready to take it to the next level with our gelato olive oil, basil and sea salt recipe. This taste sensation is becoming increasingly popular in Italy, where extra virgin olive oil has been used in desserts for centuries. The fruity notes of the olive oil pair perfectly with the silky gelato to create a delicious dessert. Buon appetito!
Italian Gelato With Olive Oil, Basil & Sea Salt
Cooking Time
5 mins (plus churning and freezing time if making homemade Gelato)
Servings
2
Method:
- If you’re making the gelato yourself at home, combine the milk, double cream, sugar, cornstarch, vanilla extract and sea salt and mix together well then add to a saucepan and gently heat until it begins to thicken then leave in the fridge until it has completely cooled.
- Once cooled add the mixture to an ice cream maker and follow your appliances instructions until the ice cream has frozen and has set (different models can vary in time).
- Add 3 scoops of either the homemade gelato or store bought gelato to two sundae dishes then drizzle each with a tablespoon of Napolina Extra Virgin Olive Oil
- Top with a few young basil leaves and a pinch of sea salt and enjoy this taste sensation!
Ingredients
Ingredients:
For homemade gelato in an ice cream maker
- 250ml whole milk
- 125ml double cream
- 60g caster sugar
- 10g cornstarch
- 1 tsp vanilla extract
- Pinch of sea salt
If you’re not using an ice cream maker:
- 6 large scoops of store bought Italian vanilla gelato
- 2 tbsp Napolina Extra Virgin Olive Oil
- A few young basil leaves
- Pinch of sea salt flakes
Video Instructions:
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