Olive Oil Gelato with Pistachio Crumble

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    11hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    795

Rich and velvety, this gelato is infused with the peppery, fresh flavour of olive oil and topped with a crunchy, nutty pistachio crumb. Use the best quality extra virgin olive oil you can for best results. Remember to place the Frozen Dessert Maker in the freezer 24 hours in advance.

recipe updated Sep 10, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    50 g
  • Pistachios icon
    Pistachios
    75 g
  • Whole milk icon
    Whole milk
    600 g
  • Whipping cream icon
    Whipping cream
    150 g
  • Powdered milk icon
    Powdered milk
    40 g
  • Caster sugar icon
    Caster sugar
    100 g
  • Dextrose icon
    Dextrose
    60 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    150 g
  • All purpose flour icon
    All purpose flour
    80 g
  • Golden caster sugar icon
    Golden caster sugar
    50 g
  • Amaretti biscuits icon
    Amaretti biscuits
    30 g
  • Glucose syrup icon
    Glucose syrup
    60 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Bowl - large
  • kCook icon Baking tray - large
  • kCook icon Food processor attachment
  • kCook icon Frozen dessert maker attachment

Step preview

  1. Fit the Creaming Beater
  2. Add the ingredients into the appliance bowl, fit the splashguard
  3. Heat until warm - 1 minute, 60ºC, speed Stir 1
  4. Then add the next ingredient
  5. Mix until incorporated – 5 minutes, speed Stir 1
  6. Then add the next ingredients
  7. Heat until combined and no lumps remain - 2 minutes, 85ºC, speed Stir 1
  8. Cook until smooth - 7 minutes, 95ºC, speed Stir 1
  9. Pour the mixture into a clean bowl and cover with plastic wrap
  10. Chill in the fridge – 2 hours
  11. Retrieve the gelato mixture from the fridge
  12. Attach the Frozen Dessert Maker attachment to the machine
  13. Start the machine, slowly pour the gelato mixture and mix - 30 minutes, speed Min
  14. Transfer the gelato into an airtight container
  15. Cover with a lid and freeze overnight
  16. Preheat the oven - 180ºC
  17. Line the baking tray with parchment paper
  18. Fit the Knife Blade to the Food Processor attachment
  19. Add the ingredients into the attachment
  20. Pulse until the mixture resembles fine breadcrumbs
  21. Spread the mixture in an even layer on a baking tray
  22. Bake mixing well halfway through until golden and crisp – 20 minutes, 180ºC
  23. Remove from the oven
  24. Fit the Knife blade to the Food Processor attachment
  25. Add the ingredient into the attachment
  26. Pulse until fine
  27. Mix the pistachios with the cooked crumble until well combined
  28. Divide the gelato between serving bowls
  29. Top with pistachio crumble
  30. Serve
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