What's New

Recipe Thursday-Olive Oil Gelato

Posted on March 3rd, 2011 | Posted in Dessert, Recipes

Though some may be skeptical of this combination between savory and sweet, I’d like to say that it works and is definitely worth making at home. I absolutely love ice cream and when I saw this flavor combination for Olive Oil Gelato I knew that I had to make it! Thanks to my friends’ birthday gift I am able to make ice cream at home! When I make ice cream I usually stick to two specific bases, so this was exciting for me to try a new custard base. This recipe comes from Molto Gusto by Mario Batali and Mark Ladner and is featured on Otto’s menu. The only suggestion that I’d make is to freeze the gelato for longer than 1 hour before serving, if you would like it to be a little bit firmer, and definitely go light on the sea salt! I accidentally had a heavy hand and had to scrape off the top of my gelato. Delizioso!

Olive Oil Gelato

Yield 1 1/2 quarts


3 1/2 cups milk (HPH008)
1 cup heavy cream (HPH010)
1/2 vanilla bean, split, or 1 1/2 teaspoons vanilla extract (NFC1055)
1 cup sugar (991842)
10 large egg yolks (EGG011)
1 teaspoon salt (CQS030)
1/4 cup extra-virgin olive oil, plus extra for drizzling (992055)
Maldon or other flaky sea salt (Regular Sea Salt CQS031)


Combine the milk and cream in a large heavy-bottomed saucepan and bring just to a simmer over medium heat. Remove from the heat. If using a vanilla bean, scrape the seeds from the bean with a paring knife and add the seeds to the hot milk. Cover and let steep for 30 minutes. Add 3/4 cup of the sugar to the milk and bring just to a simmer over medium heat, stirring to dissolve the sugar. Meanwhile, whisk the egg yolks, the remaining 1/4 cup sugar, and the salt together in a medium heatproof bowl. Gradually whisk in about 1 cup of the hot milk mixture, then return the mixture to the saucepan and cook, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer (I used a candy thermometer). Immediately strain the custard through a fine-mesh strainer into a heatproof bowl. Stir in the vanilla extract, if using, and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight. Freeze the gelato in an ice cream maker according to the manufacturer’s instructions, stopping to add the olive oil about halfway through the freezing process. Pack into a freezer container and freeze for at least 1 hour before serving or up to 5 hours for a firmer consistency. (The gelato is best served the day it is made.) Sprinkle a few flakes of Maldon salt and drizzle a stripe or two of olive oil over each serving of gelato.

Recipe from Molto Gusto by Mario Batali and Mark Ladner

Favorite Public Restroom Contest

Posted on March 2nd, 2011 | Posted in Announcements

It’s amazing how much you can tell about how well a dining establishment is run by their restroom. You may enjoy the food, the drinks and the service, but if you walk into an unacceptable restroom you think twice about what’s going on behind the scenes. Now there is a clean restroom, which is acceptable and then there is an extravagant bathroom that wows you because of it’s fancy fixtures, TV screens in every stall or creativity. Nonetheless, I do believe that a restroom is consistently an overlooked element at a restaurant or other public location, but should get a bit more attention. Here is a contest America’s Best Restroom that allows the public to nominate their favorite public restroom and bring some publicity to the establishment. You have until April 15th to nominate your favorite.

2007 Winner

Jungle Jim’s International Market-Fairfield, OH

Newer Entries