I ordered olive oil gelato in Florence once, expecting a gimmick. It was not. The olive oil was right there in the first spoonful, grassy and peppery, smoothed out by cream and sugar. This recipe captures that: a quarter cup of olive oil whisked into a mascarpone and cream base, with rosemary simmered into the milk and strawberry jam layered in at the end.
The base is not a custard. No eggs. Tapioca starch thickens the hot milk, and mascarpone and heavy cream give it richness. The rosemary cooks for four minutes in the milk with sugar and corn syrup, then gets whisked into the cream mixture over an ice bath. It churns into something denser and silkier than ice cream. Closer to Florence than anything you will find at a supermarket.
Tips for Making Olive Oil Gelato
Use good olive oil
A quarter cup of olive oil is a significant amount. You will taste it in every bite. Use an extra virgin olive oil you like on its own.
Mild, buttery olive oil makes a smoother gelato. Peppery or bitter oils are more interesting but also more assertive. Either works depending on your preference.
Layer the strawberry jam
The jam goes in after churning, alternated with layers of gelato in the storage container. Do not stir it in or you lose the ribbons.
Four tablespoons of jam through the container. Each scoop should have streaks of red through the pale green gelato.
Olive Oil Gelato with Rosemary and Strawberry Jam
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Rosemary-infused olive oil gelato is swirled with homemade strawberry jam for a sophisticated summer dessert. A unique twist on a classic!
Ingredients
- 2 cups (473 ml) whole milk
- 1-1/2 tbsp tapioca starch
- 3 Tablespoons (44 ml) softened mascarpone
- 1/8 tsp sea salt
- 2/3 cup (148 ml) sugar
- 2 Tablespoons (30 ml) corn syrup
- 1 teaspoon rosemary, finely chopped
- 1 cups (237 ml) heavy cream
- 1/4 cup (59 ml) olive oil
- 4 Tablespoons (59 ml) strawberry jam
Instructions
- Mix tapioca starch with 2 tablespoons of milk in a small bowl until dissolved. 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 ice water. 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 the 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.
Notes
- For a more intense rosemary flavor, infuse the milk with rosemary sprigs for 30 minutes before starting the recipe.
- If you don’t have a gelato maker, you can churn the mixture in a freezer-safe bowl, stirring every 30 minutes until frozen.
- To make the strawberry jam ahead of time, store it in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 40
Frequently Asked Questions
Why tapioca starch instead of eggs?
Gelato traditionally uses less fat than ice cream and often skips eggs entirely. The tapioca starch thickens the base enough to create a smooth, dense texture without the richness of a custard. It is closer to what you would get in an Italian gelateria.
Can I skip the rosemary?
Yes. The gelato works as an olive oil and strawberry jam flavour on its own. The rosemary adds a herbal note that pairs well with the olive oil, but it is not essential.
What kind of strawberry jam should I use?
Any strawberry jam works. A chunky jam with visible fruit pieces creates more visual contrast than a smooth one. The jam should be at room temperature so it layers cleanly between the gelato without freezing on contact.
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