My name is Leonardo Spaccavento, chef at Osteria Perano in Gaiole in Chianti Classico. This property belongs to the Frescobaldi family, of which I have been part for the past 6 years. I was born in Florence in 1993 and I grew up in the Florentine countryside, where my passion for cooking, recipes, and the history of our roots originated.

An ice cream born from passion and tradition

I have always given importance to the territory and its derivations, to the dedication of the people that carry on the past with patience and respect... I am so fond of my land that I have made it the cradle of the professional path that some years ago reached the heart of Chianti, an immersive place where time seems to flow differently from anywhere else. Right from the beginning, I found myself in harmony with the philosophy and ideals that the Frescobaldi family has been pursuing for the past 700 years: respect for tradition and our territory, which are the primary values of the Osteria’s cuisine.

The company’s mission is viticulture and the production of oil, and my task is to pair them with good food while enhancing biodiversity; for this reason, in this article, I am presenting a recipe that reiterates what was explained above.

My recipe for olive oil ice cream

The idea came one day when I found myself thinking: "What if at Osteria Perano the taste experience not only started with oil and warm bread, but also ended with it, as if closing a circle?"

From this thought was born the intent of serving Laudemio Frescobaldi oil ice cream as a dessert. When served at the table in the form of Fettunta, it is completed with a drizzle of raw oil and a pinch of salt. Laudemio Frescobaldi oil, with its elegance, offers intense vegetable and pleasantly spicy aromas. The true difference from other oils lies in its properties that stand out immediately from the first taste, primarily the freshness of the vegetable flavour.

If you want to recreate this homemade olive oil ice cream, I suggest this recipe:

Ingredients  

• 870 g of high-quality fresh milk
• 240 g of sugar
• 100 gr Laudemio Frescobaldi oil
• 22 gr dextrose
• 45 gr powdered milk
• 5 g carob seed flour 

How to make olive oil ice cream:

Creating delectable olive oil ice cream involves a meticulous process, ensuring a rich and creamy texture that perfectly complements the unique flavor of Laudemio Frescobaldi oil.

1. Begin by heating the milk until it's warm, then pour it over a mixture of powdered ingredients. Stir the concoction vigorously with a whisk, ensuring a seamless blend of flavors.
2. Take this blend to the stove and maintain a precise temperature of 85°; allow it to sit at this temperature for 2 minutes. At this point, introduce Laudemio Frescobaldi oil into the mix, using an immersion blender to achieve a smooth emulsion.
3. Refrigerate the mixture for a minimum of 6 hours, allowing the flavors to meld and intensify. After this, transfer everything into an ice cream maker and let it churn for 45 minutes.
4. At this step, ensure the storage tub is pre-frozen to maintain the ideal temperature. After the churning process, let the ice cream rest for a few hours, allowing its flavors to mature.
5. For the finishing touches, don't overlook the importance of a pinch of salt flakes, enhancing the sweet and savory notes. Elevate the entire experience by drizzling a round of Laudemio Frescobaldi oil over the top, creating a truly exceptional and gourmet olive oil ice cream that delights the palate with every spoonful.