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
We combined our favorite olive oil gelato recipe with the in season, deep red, sun-kissed strawberries. It is heaven.
Print
Olive Oil Gelato with Rosemary and Strawberry Jam
- Yield: 1 quart 1x
Description
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
Ingredients
Scale
- 2 cups whole milk
- 1–½ tbsp tapioca starch
- 3 Tablespoons softened mascarpone
- 1/8 tsp sea salt
- 2/3 cup sugar
- 2 Tablespoons corn syrup
- 1 teaspoon rosemary, finely chopped
- 1 cup heavy cream
- ¼ cup olive oil
- 4 Tablespoons strawberry jam
Instructions
- In a small bowl, mix tapioca starch with 2 Tablespoons milk until dissolved and set aside
- In a medium bowl, stir 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 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
- Category: Dessert
- Cuisine: Italian
