Brioche con gelato. If you’ve ever been to Sicily, you might know it. A soft, sweet bread with ice cream on top. To a non-Sicilian it may sound strange to put ice cream on a brioche, but the Sicilians are on to something. My favourite ice cream parlour in Utrecht has it too. And ice cream maker Roberto has another brilliant idea: olive oil ice cream! Very creamy, not sweet and with a subtle hint of delicious olive oil – il circolo’s of course. On a baguette. With drinks. Incredibly delicious. Really. Try it.
Original recipe from the book Ice cream: recipes from the ice cream parlour Roberto Gelato.
- 350 g whole milk
- 90 g sugar
- 10 g dextrose
- 130 g cream
- 110 g il circolo extra virgin olive oil
- 3 g coarse salt
- Weigh the ingredients carefully and prepare them.
- Warm the milk briefly to body temperature and then stir in the sugar and dextrose. Stir well so that everything dissolves.
- Remove the pan from the heat and add the cream.
- Let the mixture cool as much as possible and then add the olive oil. Use a blender to mix everything well. Do this just before putting the mixture into the ice cream maker.
- When the base is a little frozen, the salt can be added to the mixture in the ice cream maker. Coarse salt gives a better taste than fine salt, as you will sometimes find small pieces of salt in the ice cream.
Tip from Roberto
Ice cream in a cup or in a cone? You can do so much more with olive oil ice cream, e.g. serve your salad rocket carpaccio with olive oil ice cream.