KitchenAid KN211WW Stainless Steel 11-Wire Whip Attachment for Stand Mixers

Today, I'm going to make a really lovely olive oil gelato and I"m actually going to be using an ice cream maker that you can just attach to your stand mixer. I've already made the custard and it sat in the fridge overnight and I'm just going to add a quarter cup plus two tablespoons of extra virgin olive oil. I'm just going to whisk it in. This custard actually doesn't have any cream in it. It's just milk and water and egg yokes, sugar, and a big pinch of salt. It's going to become sort of thick like an aioli. If you have really good olive oil, you should definitely use it here because the flavor will really come through. And we're ready to turn it. So, now I'm just going to pour it into the bowl and attach the top of the stand mixer, turn it on, and it just churns like a regular ice cream maker. So, I'm going to churn this for about 20 to 30 minutes until it has the consistency of frozen yogurt. You still want it to be soft because you don't want it to over-churn and it's going to firm up in the freezer afterward. You can just leave it be, check it a couple of different times, and go finish the rest of your dinner or read a book or whatever you want to do. Standard ice cream makers take up a lot of space. They're really big. If you're like me and you have a really tiny kitchen, this is much more convenient and you can just store it in the freezer. The gelato looks perfect. It's really nice and creamy and it's sort of the consistency of soft serve and I'm just going to pour it into this jar and put it in the freezer for about an hour or so and then it'll be ready to serve. I like to garnish mine with a little bit of fresh herbs like thyme and a sprinkle of sea salt.