Blueberry Gelato
Rich, creamy, and bursting with the sweet-tart flavor of fresh blueberries, this gelato is elevated with a hint of lemon and silky olive oil for an unforgettable summer treat.
Servings: 6–8
Prep Time: 30 minutes (plus chilling and freezing)
Cook Time: 20 minutes
Total Time: 5 hours (including chill time)
Ingredients
Blueberry Puree
2 cups fresh blueberries
1 tsp lemon juice
1 tsp lemon zest
¼ cup sugar (from total amount)
Gelato Custard Base
3 cups milk
1 cup heavy cream
6 egg yolks
1 ¼ cups sugar (minus ¼ cup used above)
⅔ cup Delizia’s Fresh Pressed Lemon Agrumato Extra Virgin Olive Oil
¼ tsp salt
Instructions
1. Make the Blueberry Puree
In a saucepan over medium heat, combine blueberries, ¼ cup sugar, and lemon zest.
Cook until berries release juices and sugar dissolves, stirring occasionally.
Remove from heat and strain, pressing skins to extract juice.
Stir in lemon juice and let cool. Chill for at least 2 hours.
2. Make the Gelato Custard Base
In a saucepan, heat milk, cream, and salt over medium until bubbles form at the edges.
In a separate bowl, whisk egg yolks and remaining sugar until pale and thick (about 5 minutes).
Slowly drizzle in olive oil, mixing until smooth.
Temper the eggs by slowly adding 2 cups of the hot milk mixture, ¼ cup at a time, whisking constantly.
Return mixture to saucepan and cook over medium-low heat, stirring, until custard coats the back of a spoon or reaches 175°F.
Strain through a fine-mesh sieve into a bowl set in an ice bath; stir occasionally until cooled. Refrigerate 2 hours.
3. Combine and Freeze
Stir chilled blueberry puree into custard base.
Churn in an ice cream maker according to manufacturer’s directions.
Transfer to a container, cover, and freeze until firm (about 3 hours).