Blueberry and Fresh Olive Oil Gelato
Share
Ingredients
- 2 cups fresh blueberries
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 3 cups milk
- 1 cup heavy cream
- 6 egg yolks
- 1 1/4 cups sugar
- 2/3 cup Liquid Gold Meyer Lemon Extra Virgin Olive Oil
- 1/4 teaspoon salt
Directions:
For the Blueberry Puree
Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that l that the pot does not boil over or burn.
Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain, pressing the skins to release all the juices. Add the lemon juice and stir to combine. Once the mixture has cooled to room temperature, place in a sealed bowl to chill for least two hours.
In a saucepan over medium heat, whisk together the milk, cream and salt. Cook until bubbles form around the edges of the pan. Whisk together the egg yolks and sugar until thick and pale yellow, for about five minutes. Drizzle in the olive oil and beat until combined, scraping down the sides of the bowl occasionally.