Lemon Basil Olive Oil Gelato

 Have you ever had a savory ice cream? 

Well, this ice cream recipe isn't technically savory, and it isn't technically ice cream, either. In fact, this was my first time making gelato. Also, despite the flavors, it was sweet. And it was delicious.

I adapted this recipe from Helen Rosner's recipe for Olive Oil Gelato on Saveur. The only thing keeping my recipe from becoming pesto ice cream is the lack of garlic and Parmesan. 

This isn't ice cream. I need to stop calling it that. Let's briefly discuss the difference between gelato and ice cream. 

The difference between ice cream and gelato

Ice cream and gelato both have milk and sugar, but compared to ice cream, gelato has less cream, less air (meaning a pint of gelato weighs more than a pint of ice cream), and a higher freezing temperature, meaning it is served slightly warmer. Ice cream, on the other hand, usually has more cream, more air (called runoff), and a lower freezing temperature, making it colder. 

I've yet to understand all the science behind it, but I've heard that while fat and oil help carry flavor, too much of it actually masks flavor and delays you from perceiving it. I feel like this must be why gelato is known for having much stronger, more robust flavor than ice cream. 

Why you should make lemon basil olive oil gelato 

This lemon basil olive oil gelato has wonderful flavor that takes you on a journey without punching you in the face with its bold flavors. The first thing you taste is flowery and herbaceous basil, then fruitiness from lemon zest, then finally a bit of richness from olive oil. The different flavors have harmony, but they're also distinct, and you can taste them one at a time. It's a unique dessert flavor combination that I've fallen in love with. Admittedly, though, I do wish the taste of the olive oil was stronger, so I might fine-tune this recipe later on. 

How to serve lemon basil olive oil gelato

While some people who tasted this gelato with pine nuts felt that the pine nuts detracted from the overall flavor of the gelato, I enjoyed the roasted quality they provided and ate mine with them sprinkled on top. I also liked the novelty of eating pesto ice cream minus garlic and parm. If you plan to serve this gelato with pine nuts, I recommend serving them on the side instead of mixing them in. They're totally optional. This gelato is delicious plain, too, and complex enough all by itself.

It would also be delicious with more olive oil drizzled over the top. 

Important considerations for home cooks

One important note for home cooks making gelato is that you don't have the same kind of freedom and control that gelaterias have. Unless you have a more expensive ice cream machine, you won't be able to control the amount of overrun, or air, in your frozen desserts. You also might not be able to turn your freezer to a higher temperature without ruining the other foods stored in it. 

In any case, don't worry. These things are unnecessary when it comes to making homemade gelato that's dense, creamy, and utterly divine. 

Details about lemon basil olive oil gelato

I first tried olive oil in gelato when I was on vacation in California, and I won't soon forget it. I loved it but, to put it lightly, my stomach did not, nor did the people in the enclosed space with me. Here's a fun and helpful tip: this recipe is easily made lactose-free by using lactose-free milk.

This recipe is the first of hopefully many recipes that I've tagged as "Garbage Food." It makes me giggle. The food itself isn't garbage, but it's made of ingredients that would normally get thrown away, like basil stems in this case. Don't be put off by it! Garbage can be delicious! It's an opportunity to be creative and minimize waste.

Sweet, unique, elegant, easy to make, and uses an ingredient you'd otherwise throw away. What's not to love? 

One note I have is that this froze a bit too hard, so I recommend stirring in 1-2 tablespoons of vodka or another flavorless, high-proof alcohol just before churning. 

My other note is that the olive oil flavor isn't super noticeable, so I recommend drizzling the gelato with olive oil for serving.

Ingredients 

• 1 lemon, zested
  
• 1 1/2 cups chopped basil stems 
• 1 scant teaspoon salt (4 grams) 
  
• 3 1/8 cups milk (767 grams) 
• 3 egg yolks (55 grams)
  
• 3/4 cup sugar (168 grams)
• 1/2 cup virgin olive oil (99 grams) plus more for serving
  
• 1 1/2 teaspoons vanilla extract (6 grams)
• 1-2 tablespoons high-proof alcohol (15-30 grams, optional) 
• 1/2 cup toasted pine nuts (optional)
  

Directions 

1. Add lemon zest, salt, basil stems, and milk to a saucepan. Heat over medium until it steams or lightly bubbles, then let cool. Cover and let it steep overnight in the fridge. 
2. Beat egg yolks and sugar with a hand mixer until pale and yellow, about three minutes. While beating, gradually add olive oil in a thin stream. Set aside.
   
3. Strain out the stems and zest from the milk and return the milk to the saucepan. 
4. Mix the egg-sugar-oil mixture into the saucepan with the milk, making sure it's well-mixed and there aren't any streaks of yolk. The oil might solidify upon contact with the cold milk, but don't worry about it. 
5. Set the saucepan over medium heat. It will be foamy at this point. Cook until the mixture coats a spoon and you're able to draw a line with your finger across the spoon without the line disappearing. 
6. Thoroughly chill the mixture. 
7. Mix in vanilla extract and alcohol (optional). For those using a kitchen scale, it weight 1004 grams without the alcohol. 
8. Strain the mixture for good measure and churn in your ice cream machine until it looks like gelato. For me, this took 15 minutes. Pack up your gelato and put in the freezer to firm up. 
9. Once thoroughly frozen, serve gelato with a drizzle of olive oil and a scattering of toasted pine nuts. Try adding toasted shards of Parmesan cheese and sliced garlic if ya nasty.
   

Notes  

I measured most of my ingredients in grams which is why some of my volume amounts are weirdly specific. Don't worry too much if you don't have an eighth-cup measurement for the milk; you can just eyeball it. 

I toasted my pine nuts in the toaster oven, but you can do it in a normal oven as long as you keep a watchful eye. Toast them on a parchment-lined pan at 350 degrees Fahrenheit for 10-15 minutes, starting to check on them at the eight minute mark, until they are fragrant and toasted to your liking. Be careful, as they burn easily.