Description
Rosemary-infused olive oil gelato is swirled with homemade strawberry jam for a sophisticated summer dessert. A unique twist on a classic!
Ingredients
Units
- 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