Orange Olive Oil Gelato with Blackberry Compote

Here’s the hard thing about summer in Maine: It’s not long enough. Period. Once we hit September there is a sort of panic that sets in. There is talk of school starting, and the days are beginning to feel a lit-tle bit shorter. We notice the occasional crisp cool breeze that gives us a shiver, and point out the very first tree that is starting to change color. These are whispers of what’s to come, reminding us to enjoy whatever remaining warmth Mother Nature is willing to offer up. This panic causes us to franticly plan out the rest of our summer with as many beach days as we can, soaking up the sun before it loses its strength. Beach days undoubtedly leave us longing for something cold, and sweet. Joe’s Orange Olive Oil Gelato with Blackberry Compote is exactly what you need to help celebrate the last days of summer!

THE RECIPE

INGREDIENTS

GELATO

5 Egg Yolks
80 g Brown Sugar
80 g White Sugar
400 ml Whole Milk
275 ml Heavy Cream
1 Tsp Vanilla Extract
1/8 Tsp Orange Zest

BLACKBERRY COMPOTE

1 Cup Fresh Blackberries
2 TBS Lemon Juice
2 TBS Orange Juice
1 TBS Sugar

GARNISHES

Fresh Blackberries
Blood Orange Olive Oil
Edible Flowers

INSTRUCTIONS

Whisk the Egg Yolks and Sugars together in a stand mixer or by hand until they are fully incorporated (1-2 minutes).
Heat the Whole Milk in a sauce while stirring continually. Bring it to a simmer but do not allow the milk to boil.
Once the milk has simmered for a few minutes slowly pour it into the bowl containing the egg yolk and sugar while stirring continuously. This will temper the eggs so you don’t end up with scrambled eggs.
Bring the mixture back to a low simmer while stirring and being very careful not to boil. Add the Orange Zest and allow to cook another 4 minutes. Then remove from the heat.
Transfer into a glass or metal bowl. Add the Heavy Cream and Vanilla, and allow the mixture too cool in the fridge for a least an hour or two.
While the base is cooling down in the fridge add the compote ingredients to a saucepan and cook on high, stirring occasionally until the berries completely break down and become thick (about 15-20 min). Remove from heat and strain the seeds out with a mesh strainer using a spoon to press the compote through leaving the seeds out.
Now you are ready to make gelato in your ice cream maker, following the instructions on your particular maker. Once the gelato is finished pour into a previously frozen glass or metal container and swirl in the compote.
Serve immediately, or freeze for a few hours for a more firm gelato. Add garishes and drizzle with Blood Orange Olive Oil. (Here is another option.)

joE’S FAVORITES

Photography by Meredith Brockington

Words by Angie Elder