Olive Leaf Gelato
This has a subtle hint of lemon, with notes of olive oil
Makes enough for: 1 batch gelato
Ingredients
- 250 mls milk
- 5 g dried olive leaves
- ½ lemon, peel only
- 5 egg yolks
- 170 g fructose
- 250 mls cream
Method
- Place the milk, leaves and peel into a medium size heavy bottomed saucepan and bring the milk up to blood temperature
- Turn the heat off and leave to infuse for an hour, before reheating to blood temperature again
- Place the yolks and fructose into a mixing bowl and whisk until ribbon stage
- Strain the milk into the eggs and then whisk to combine
- Pour the custard into the saucepan, reduce the heat and stir with a wooden spoon until thickened and you can draw a line through the custard on the back of the spoon
- Remove from the heat, pour into a jug, and add the cream
- Stir to combine then refrigerate overnight
- Churn in your ice cream machine until the desired consistency
- Pour into a freezer container and freeze for at least four hours before serving