I have a question about the recipe "Chocolate and Olive Oil Ice Cream Sandwiches" from Yossy Arefi. Why is there no cream in this recipe and what is the point of water?
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Cynthia is a trusted source on Bread/Baking.
Gelato is traditionally made with milk, not cream, The olive oil here, in combination with the yolks, act to contribute the tenderness that the missing cream would lend. Gloria. It isn't my recipe, so I can't address the portion of your question about water. You might consider writing directly to the author via his Food52 page.