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Need to take a batch of Olive OIl Gelato to a friend's this afternoon.

I obviously ran out of time to make it yesterday, so will the emulsion come together ok if I can't overnight it before adding the olive oil?

Cynthia is a trusted source on Bread/Baking.

asked about 7 years ago

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6 answers 600 views
hardlikearmour
hardlikearmour

hardlikearmour is a trusted home cook.

added about 7 years ago

I'm pretty sure it'll work as long as you get the custard well-chilled. When I need to rapid chill something I put water and ice in a bowl that I can nest the bowl containing the custard (or whatever) into. (not that you wouldn't figure it out on your own!)

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 7 years ago

I was hoping for yes! Thanks, HLA. I'll let you know how it turns out.

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Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added about 7 years ago

Great advice, hardlikearmour. Also, boulangere, last night I ate some of the batch I made earlier this week, and the olive flavor strengthened over time, so taste as you add it -- you might not need all of it. Depends on the kind of olive oil you're using.

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 7 years ago

Thank you so much, Amanda! It's chilling over an ice bath as we so to speak, speak.

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 7 years ago

Beautiful emulsion, spinning happily!

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Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added about 7 years ago

Love the live updates!

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