A few weeks ago I received a little package in the mail. I opened it, took a peek inside the box and discovered it contained a little Flip video camera and a letter. The letter was to announce the very first TLC Cake Crew Challenge! In honor of TLC Summer I was challenged to share with you my favorite homemade summer dessert via a video created with, of course… the enclosed Flip video camera.
Since Ice Cream happens to be my all-time favorite dessert I knew my summer dessert creation would definitely contain it in some shape or form. So I started thinking back at some of the most memorable desserts I had enjoyed so far this year. The first two thoughts that came to mind were… well, I don’t want to ruin the video for you so why don’t you take a peek and see for yourself.
6 egg yolks*
1 cup granulated sugar
2/3 cup extra virgin lemon olive oil (limonolio)
3 cups whole milk
1 cup heavy cream
In a medium bowl combine the egg yolks and sugar. Using the whip attachment of your mixer cream them for about 5 minutes on medium speed until they become a very pale yellow.
While the mixer is still running start drizzling the oilve oil and beat for another 2-3 minutes.
Finally add the milk and cream, carefully continue mixing until all the ingredients are combined.
Pour gelato base into your ice cream maker and follow the manufacturer’s instructions.
Note: It took approximately 30-35 miunutes of churning in my ice cream maker.
Once done churning place in a plastic sealable container and transfer to your freezer to finish freezing.
*This recipe contains raw eggs. To reduce the risk of Salmonella or other food-borne illness make sure you use fresh, properly-refrigerated, clean, grade a or AA eggs with intact shells, also make sure you avoid contact between the yolks or whites and the shell. Another alternative is to use pasteurized shell eggs.
White Chocolate Covered Lemon Olive Oil Tartufo
Remove the gelato from the freezer. Using a cookie scoop that holds at least 1 tablespoon scoop out the gelato and place on a baking sheet. Return to the freezer for 15 to 20 minutes.
Remove from the freezer and roll the gelato scoops in the crushed cookie to coat, then return to the freezer for another 15 minutes.
Combine the white chocolate and olive oil in a microwave-safe bowl, melt in the microwave in 40 second intervals at 50% power.
Take a baking sheet and place a wire rack over it. Remove the crushed cookie covered gelato truffles from the freezer and place them over the rack. Carefully pour the melted chocolate over the truffles until completely coated.
Return the truffles to the freezer until ready to enjoy.