Blueberry Lemon Olive Oil Gelato

Fresh blueberries and Della Terra Lemon Olive Oil come together in a gelato that feels both rich and bright at once. Creamy, silky, and full of fresh berry flavour, the citrusy olive oil adds a smooth texture and subtle lift that makes every spoonful feel a little more special. For an extra layer of flavour, finish with a drizzle of Della Terra Blueberry Dark Balsamic just before serving.

Prep: 35 minutes
Chill: At least 4 hours + 3 hours freezing
Makes: About 1.5 litres

Ingredients

Blueberry Purée

• 2 cups fresh blueberries
• ¼ cup sugar (from divided amount)
• 1 tsp lemon zest
• 1 tsp lemon juice

Gelato Custard Base

• 3 cups milk
• 1 cup heavy cream
• 6 egg yolks
• 1 cup sugar (remaining from divided amount)
• ⅔ cup Della Terra Lemon Olive Oil
• ¼ tsp salt

Instructions

Blueberry Purée

1. In a saucepan over medium heat, combine blueberries, ¼ cup sugar, and lemon zest.
2. Cook, stirring occasionally, until berries release their juices and sugar fully dissolves. Do not allow mixture to boil over or burn.
3. Remove from heat and strain, pressing on the skins to extract as much juice as possible.
4. Stir in lemon juice and allow mixture to cool to room temperature.
5. Transfer to a sealed container and refrigerate for at least 2 hours.

Gelato Custard Base

6. In a saucepan over medium heat, whisk together milk, cream, and salt. Heat until bubbles begin to form around the edges.
7. In a separate bowl, whisk egg yolks and sugar for about 5 minutes, until thick and pale yellow.
8. Slowly drizzle in Lemon Olive Oil, beating until incorporated and scraping bowl as needed.
9. Gradually add 2 cups of the hot milk mixture, about ¼ cup at a time, whisking constantly.
10. Pour yolk mixture back into saucepan and cook over medium-low heat, whisking continuously, until mixture coats the back of a spoon or reaches 175°F.
11. Strain custard through a fine mesh sieve into a bowl.
12. Place bowl into a larger bowl partially filled with ice water and cool to room temperature, stirring occasionally.
13. Cover and refrigerate until fully chilled, about 2 hours.

Finish the Gelato

14. Stir chilled blueberry purée into custard until combined.
15. Churn in an ice cream maker according to manufacturer instructions.
16. Transfer to a chilled container, cover, and freeze for at least 3 hours until firm.

To Serve

1. Serve as is or drizzle with Della Terra Blueberry Dark Balsamic for an extra layer of berry flavour.