Had some OOIC in Portugal, but after ordering the cookbook of the chef who prepared it, I cannot really believe the recipe, and my results have been nothing like his. This is partly due to my lack of ability, but (I think) also to the fact that the recipe was translated from Portuguese. Here is the entire recipe:
Whip together 100g ground toasted almonds and 1 “can” condensed milk (I assume he means sweetend).
While continuing to whip, drizzle in OO, use 1/2 as much OO as condensed milk.
Freeze to -18 C. When frozen, break ice cystals with hand mixer and re-freeze. Serve.
Now, I couldn’t get it quite to -18 C even with a Minnesota winter to help, but it stayed the consistency of hard pudding, and never really got solid. Should I sub cream and sugar for the condensed milk? Other thoughts? Thanks.
0 F? Your freezer should be at least that cold.
Gave it one hour (plus 30 min outside in the snow) yesterday, but didn’t check it this morning.
I love Batali’s olive oil gelato. Haven’t tried to make it, but here is the recipe:
From The Babbo Cookbook
Olive Oil Gelato
Yields 2 pints
6 egg yolks
1 cup sugar
¾ cup extra virgin olive oil
3 cups milk
1 cup heavy cream
Combine the egg yolks and sugar in the bowl of an electric mixer. Use the whip attachment to beat them for 5 min on medium speed, or until the mixture is thick and very pale and forms a ribbon when the whip is lifted. Continue beating and drizzle in the olive oil; beat for 2 more minutes.
Add the milk and cream and continue to beat until all ingredients are combined.
Freeze in ice cream maker according to manufacturer’s instructions.
Do you have the original Português version? I could give it a look-see…