Olive Oil Gelato with Balsamic Strawberries
- 3 cups milk
- 1 cup heavy cream
- 6 egg yolks
- 1 cup sugar
- 2/3 cup extra-virgin olive oil
- 2 pints strawberries, hulled and quartered
- 2 Tbs. aged balsamic vinegar
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.
Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handheld whisk until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175°F, about 15 minutes.
Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
One hour before serving, prepare the strawberries: In a bowl, combine the strawberries with the balsamic vinegar. Cover with plastic wrap and refrigerate until ready to serve.
To serve, scoop the gelato into individual bowls and top each with 1/4 cup of the strawberries with their juices. Serve immediately. Serves 8 to 10.
Inspired by a recipe from The Babbo Cookbook, by Mario Batali (Clarkson Potter, 2002).