Black Cherry and Rum Gelato Made With Olive Oil

Gelato is an amazing Italian ice cream that is creamy and rich. It is made with eggs and sugar and can be served in a bowl or on a cone or any other way that ice cream is served. It originates from Sicily and was invented for a Grand Duke who wanted to have an over-the-top dinner party for his guests.
Today, there are over 5,000 shops in Italy that sell gelato and there are about 15,000 flavors.
For this instructable, I want to share my recipe that utilizes olive oil in the recipe along with black cherries and rum extract. The resulting gelato is creamy, flavorful and wonderful. It is quite unlike any frozen dessert I have ever had. It is not oily or heavy. The taste is amazing and very satisfying on a hot summer day.

Step 1: Getting Started

For this instructable, you will need the following ingredients:

1 cup sugar
6 egg yolks
2/3 cup extra virgin olive oil
1 cup heavy whipping cream
3 cups milk
1 tablespoon vanilla extract
1 teaspoon rum extract
1 teaspoon salt
1 cup chopped and pitted black cherries (stems removed)

Step 2: Add the Sweet Stuff

Add 1 cup of sugar to the bowl of a stand mixer.

Did you know?

“Sugar is one of the world’s oldest ingredients. The people of New Guinea were most likely the first to domesticate sugar cane around 8000 B.C.” (Factretriever.com)

Step 3: Why Can’t You Tease Egg Whites?

Add 6 egg yolks.

Answer- They can’t take a yoke.
(Don’t worry; I haven’t quit my day job.)

Step 4: Mix It Up!

Run your stand mixer for thirty seconds or until mixture of eggs and sugar are pale yellow.

(That’s the most running I’m going to do today, I’m sure.)

Step 5: The Amazing and Astounding Olive Oil

While the stand mixer is running on low speed, drizzle 2/3 cup extra virgin olive oil into the bowl.

Did you know that olive oil is great as a conditioning hair mask? You can put a little on your hair wrap it up in a barrett, and let it sit for 30 minutes. Afterwards, you just rinse and shampoo and your hair is soft and shiny.
Awesome! You can make gelato and get fancy hair at the same time!

Step 6: Milk, It’s LegenDAIRY!

Add 3 cups of milk to the the mixer. It can be whole milk or 2 percent. I used 2 percent.

Did you know?

Most people today drink cow’s milk, but other mammals have provided milk to people in different parts of the world – sheep, goats, camels, donkeys, horses, yaks, water buffalo, reindeer, and even moose (Dairymoos.com)

Step 7: Put the Cream in Ice Cream

Add 1 cup heavy cream to the stand mixer.

Did you know?

Heavy cream, also known as heavy whipping cream, has a milk fat content between 36 and 40 percent, which makes it easier to whip into peaks.

Step 8: The Thrilla That Is Vanilla

Add 1 tablespoon vanilla extract.

There are two types of people in this world: People who love ice cream and liars.

Step 9: Rum for My Tum

Add 1 teaspoon rum extract.

So, I looked up the nutrition facts for rum extract. For 1 serving, it has zero everything. Zero fat, zero sugar, zero vitamins. I think it might be air...

Step 10: “The Cure for Anything Is Salt Water: Sweat, Tears or the Sea.” Isak Dinesen

Add 1 teaspoon salt.

Did you know?

Roman soldiers were sometimes paid in salt - which is where the word 'salary' comes from. (Maldonsalt.co.uk)

Step 11: It’s Cherry Time!

Add 1 cup chopped and pitted cherries with the stems removed.

“A typical cherry tree produces 7000 cherries. So what’s the fastest, most efficient way to harvest them? Many growers use a mechanical shaker, which grips the tree and rattles it hard enough to loosen the fruit, which falls onto a giant tarp that then feeds onto a conveyor belt.” (Mentalfloss.com)

Step 12: Stir, Heat, and Chill

“Good moms let you lick the beaters, great moms turn them off first.”-unknown

Turn the mixer on low speed and run for about 20-30 seconds or until the ingredients have been mixed in.

Pour the mixture into a medium saucepan and heat over medium heat on the stovetop for 15 minutes. The mixture should be steaming but it does not have to boil. Stir continuously so that it does not scorch.

Remove from heat and allow to come to room temperature. Refrigerate for an hour.

Step 13: Ice Cream Machine Magic

Pour the mixture into your ice cream mixer. I used a Cuisanart 1.5 quart ice cream maker.
Run the machine per your machine’s directions. Mine took about 30 minutes and it stopped turning because the gelato had firmed up. I scooped out the gelato and put it in a container with a lid and placed it in the freezer to finish firming up.

Step 14: Hello Gorgeous!

Using an ice cream scoop, I scooped out the gelato to serve. I topped it with a whole cherry and it didn’t much else to look or taste amazing. It wasn’t oily at all. In fact, it was quite smooth with a creamy texture.
This was a delicious dessert and I wholeheartedly recommend this dish. The olive oil adds a magical quality and flavor that is out of this world.