Olive Oil Gelato with Cherry Balsamic Syrup

Inspired by the flavors of Emilia-Romagna, this creamy olive oil gelato is topped with a luscious cherry balsamic syrup for a dessert that's both unexpected and timeless. Giulia served it as the sweet finish to her dinner back at home in Modena, reminding us that the best Italian desserts are often the simplest.

You will need an ice cream maker for this recipe, any brand will do. And be sure not to discard the leftover cherry pulp—it makes for a delicious topping for yogurt or bread!

Instructions

1. Prep the ice cream: In a pot, combine the milk with the seeds scraped from the vanilla bean. Heat until just below boiling, then remove from the heat and stir in the sugar and salt until fully dissolved. Set aside to cool to room temperature.
2. Make the cherry balsamic syrup: In a small pot, combine the pitted cherries and sugar. Heat on medium-low heat until liquid is released from the cherries. Continue to simmer for about ten minutes or until the liquid is reduced by about half. Make sure to mix occasionally and lower the heat if cherries are sticking or reducing too quickly.
3. Once the liquid has reduced and the cherries have fully softened, removed the mixture from the heat and strain through a mesh strainer into a small bowl. Make sure to use a spoon to push as much liquid from the cherry pulp through as possible.
4. Add the balsamic vinegar to the collected syrup and mix to incorporate. Set aside to cool, and once room temperature is reached, put in the fridge until needed. (The leftover pulp can be repurposed as a topping for yogurt or bread.)
5. Make the ice cream: Once the sweet milk mixture has cooled to room temperature, add in the remaining ingredients one at a time while whisking.
6. Turn on your ice cream maker and begin churning the liquid until a smooth consistency is formed. This should take about 20 minutes. Be careful to over-churn the ice cream. Once emulsified, transfer to another container and chill in the freezer for at least 2 hours. Then serve topped with the previously made cherry balsamic syrup. I also like to add finely chopped toasted almonds for texture.