Olive Oil Gelato with Rosemary and Strawberry Jam

Deep-red strawberry jam is folded into a mascarpone and olive oil gelato. Steeped in rosemary for that added touch of sophisticated flavor, this gelato is a summer treat.
By Debra Smith

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We combined our favorite olive oil gelato recipe with the in season, deep red, sun-kissed strawberries. It is heaven.

Olive Oil Gelato with Rosemary and Strawberry Jam
 
Deep-red strawberry jam is folded into a mascarpone and olive oil gelato. Steeped in rosemary for that added touch of sophisticated flavor, this gelato is a summer treat. Gelato base Slightly Adapted from Jeni’s
Author:
Recipe Type: Dessert
Cuisine: Italian
Serves: 1 quart
Ingredients
  • 2 cups whole milk
  • 1-½ tbsp tapioca starch
  • 3 Tablespoons softened mascarpone
  • ⅛ tsp sea salt
  • ⅔ cup sugar
  • 2 Tablespoons corn syrup
  • 1 teaspoon rosemary, finely chopped
  • 1 cup heavy cream
  • ¼ cup olive oil
  • 4 Tablespoons strawberry jam
Instructions
  1. In a small bowl, mix tapioca starch with 2 Tablespoons milk until dissolved and set aside
  2. In a medium bowl, stir together mascarpone cheese, salt, cream and olive oil until smooth; set aside
  3. Fill a large glass bowl with water and ice for the ice bath; set aside
  4. 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 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
  5. Place the saucepan into the ice bath and gradually whisk the mascarpone mixture into the hot milk mixture until smooth and cooled
  6. Once cooled, pour into a gelato maker (or frozen ice cream maker canister) and process until thick and creamy
  7. Alternate layers of ice cream and strawberry jam into a chilled storage container and freeze until firm, at least 4 hours or overnight
  8. Remove from freezer 10 minutes before serving to soften slightly
 

 


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