Olive Oil Ice Cream and Sea Salt

Here is a soft serve we’re sure even Dua Lipa would say “Pretty Please” to! We have joined together with Maldon to create a vanilla gelato enhanced with Extra Virgin Olive Oil and Salt Flakes! Gelato is the Italian word for ice cream. It starts out with a similar custard base as ice cream but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream.

Serves: 2 Preparation time: 60 minutes

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Ingredients

Topping

  • Filippo Berio Extra Virgin Olive Oil, for drizzling
  • A pinch of Maldon Sea Salt Flakes

Gelato

  • Whole milk 100 ml
  • Double Cream 40 ml
  • Caster Sugar 40 g
  • Corn Starch 1 tsp
  • Vanilla bean paste 1 tsp

Method

  1. Mix well all ingredients in a small pot. Gently heat it through until the mixture thickens up.
  2. Leave the mixture in a fridge until it’s completely cool.
  3. Pour the mixture into an ice cream maker, depends on the model, it can take up to 40 minutes.
  4. Serve the gelato with a drizzle of Filippo Berio Extra Virgin Olive Oil and a pinch of Maldon’s sea salt flakes.
  5. Alternatively, you could use any shop bought vanilla gelato or ice cream to save some time!

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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