Tangerine Agrumato Gelato
- 1 1/4 cup whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 cup heavy cream
- 1/3 cup Tangerine Agrumato Extra Virgin Olive Oil
- zest of 1 tangerine, if desired
- mixed citrus
- tangerine zest, to garnish
Prepare the custard base:Combine the milk, sugar and salt in a medium saucepan. Warm over medium heat to dissolve the sugar, stirring occasionally. Scald the mixture by increasing the flame and heating the mixture until small bubbles form around the edges of the pan.
Temper the mixture:As the milk mixture heats, whisk the egg yolks in a medium bowl until lightened. Slowly dribble the hot milk into the egg yolks, whisking constantly. Combining the egg yolks and milk in this fashion, a process known as tempering, will slowly heat the egg yolks and prevent them from curdling when they are exposed to the direct heat of the stovetop flame.
Finish the custard:Return the mixture to the saucepan, and cook over medium heat, stirring frequently and scraping the bottom and sides of the pan with a heatproof spatula until the mixture reaches 175 degrees F. and coats the back of the spatula. Don't rush this procedure. Be patient and use a medium flame. This slow heating will contribute to proper thickening of the custard.
Prepare an ice water bath:While the custard cooks, pour the cream into a medium bowl. Prepare a second, larger bowl for use as an ice water bath by filling it halfway with ice water. Set both bowls aside.
Finish the gelato base:Strain the cooked custard into the bowl containing the cream and whisk to combine. Add the olive oil and whisk well to incorporate. Set the bowl over the ice bath to cool. Stir occasionally until cool, being careful not to slosh any water into the gelato base. Refrigerate the base 4 hours or overnight to chill completely.
Freeze the gelato:Pour the chilled base into a gelato/ice cream maker and freeze according to the manufacturer;s instructions. Pack the gelato into a container and place in the freezer for 4 hours or overnight. Serve accompanied by a compote of fresh citrus, and garnish with tangerine zest, if desired.
Makes 1 quart. Recipe and photograph by Adri Barr Crocetti