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Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Marian shows you how to create delicious, homemade olive oil gelato using the KitchenAid® Stand Mixer and Ice Cream Maker attachment.
In baseball caps and flip flops, we happily slurp up melting scoops of classic American ice cream. But on occasion, we crave a fancier frozen treat. Enter gelato -- ice cream's smoother, creamier cousin. Its dense, thick texture is harder to recreate at home, but luckily, it's easy to fake.
The key is to create a thick, aioli-like base, like the one in Amanda's Olive Oil Gelato. Save yourself some counter space and process the custard with an ice cream maker attachment for your stand mixer -- it churns just like a traditional ice cream machine and can be stored in the freezer. Scoop it into bowls, finish with a pinch of herbs and sea salt, and drizzle it with olive oil for a refreshing (and very Italian) end to a hot summer day.
Serves 2 to 4
3/4 cup sugar
1/4 cup plus 2 tablespoons water
3/4 cup whole milk
Large pinch salt
4 egg yolks
1/4 cup plus 2 tablespoons olive oil
Video by Kyle Orosz
This article is brought to you by our friends at KitchenAid®.
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