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Vanilla, Honey & Olive Oil Gelato

Gelato alla Vaniglia, Miele e Olio d'Oliva

Madagascan vanilla · Honey · Extra virgin olive oil

Vanilla, honey and olive oil gelato served with a restrained Mediterranean finish.

A custard gelato cooked to 82°C and matured overnight, with the olive oil folded in at the very end of churning rather than cooked into the base.

Written for approximately 1.2 L, 12 portions

Cook this

Mature it for twelve hours before churning. The difference between a gelato that was matured and one that was not is the texture, and it is not subtle.

Chef Paul Dukai

Ingredients

Serves 12
  • Full cream milk700 ml
  • Fresh cream250 ml
  • Sugar150 g
  • Glucose40 g
  • Skim milk powder40 g
  • Egg yolks6 each
  • Vanilla beans2 each
  • Honey60 g
  • Extra virgin olive oil40 ml

Method

  1. Heat the milk, cream and vanilla.

  2. Whisk the yolks with the sugar.

  3. Temper the yolks with the hot milk.

  4. Cook to 82°C, stirring constantly.

  5. Add the glucose, milk powder and honey.

  6. Chill rapidly.

  7. Mature for 12 hours.

  8. Churn.

  9. Fold in the olive oil just before the end of churning, for a smooth, silky finish.

Chef’s notes

  • Keep the selection small and execute it exceptionally well. One creamy gelato and three distinctive sorbets give variety without overcomplicating production.

The finish

  1. Quenelle onto a chilled bowl or plate.
  2. Finish with a honeycomb shard, flaky sea salt, a little olive oil and toasted almonds.
  3. Serve immediately.

Keeping

The source gives a shelf life of up to 2 weeks for gelato and sorbet, with stock rotated regularly for the best flavour and texture. DUKAI storage guidance: that is a quality window for a custard gelato held hard at minus 18°C in a sealed container, not a safety figure. Cook the base to 82°C as the method says, chill it rapidly, and never refreeze a gelato that has softened in service.

Allergens and diet

Milk. Eggs.

Last refined · September 2026