Ingredients
| 2 Cups | Fresh Blueberries |
| 1 tsp | Lemon Juice |
| 1 tsp | Lemon Zest |
| 3 Cups | Whole Milk |
| 1 Cup | Heavy Cream |
| 6 | Egg Yolks |
| 1 1/4 Cups | Sugar |
| 2/3 Cup | INFUSED Lemon Olive Oil |
Directions
For the Blueberry Puree
Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that the pot does not boil over or burn.
Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain, pressing the skins to release all the juices. Add the lemon juice and stir to combine. Once the mixture has cooled to room temperature, place in a sealed bowl to chill for least two hours.
Directions for the Gelato Custard Base:
In a saucepan over medium heat, whisk together the milk, cream and salt. Cook until bubbles form around the edges of the pan. Whisk together the egg yolks and sugar until thick and pale yellow, for about five minutes. Drizzle in the Lemon Fused Olive Oil and beat until combined, scraping down the sides of the bowl occasionally.
Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until combined. Pour the yolk mixture back into the saucepan, whisking constantly. Place the pan over medium-low heat and cook, continuously whisking, until the mixture coats the back of a spoon or until it reaches 175°F.
Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.
Add the chilled blueberry puree to the custard and stir to combine. Place the mixture in to the ice cream maker and process according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours, before serving.
Ingredients:
| 1/2 Cup | Heavy Cream, steaming hot |
| 8 oz | Best Quality Dark Chocolate Chips (or chopped) |
| 1/2 Cup | Cocoa Powder for rolling the truffles (or 6 oz melted for coating) |
| 1 pinch | Sea Salt |
| 3 TBSP | Dark or White Balsamic Vinegar, such as INFUSED Cascadian Wild Raspberry White, INFUSED Tangerine Dark, or INFUSED Espresso Dark |
Directions:
Place the chopped chocolate in a medium size heat-proof bowl.
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 tsp of cold balsamic ganache and quickly roll between your hands to form a ball. Do this quickly or it will melt!
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them.
Roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.
Makes approximately 30-40 truffles
Ingredients:
| 1 Cup | All-Purpose Flour |
| 1/2 Cup | Whole Wheat Flour |
| 1 tsp | Salt |
| 2 tsp | Baking Powder |
| 1 tsp | Cinnamon (optional) |
| 6 TBSP | INFUSED Butter Olive Oil |
| 2/3 Cup | Sugar |
| 2 Large | Eggs, lightly beaten |
| 1 Cup | Very Ripe Bananas (about 2), mashed |
| 1/2 Cup | Walnuts or Pecans, toasted and chopped (optional) |
Directions:
Thoroughly grease a standard loaf pan with one teaspoon of INFUSED Butter Olive Oil.
Combine the wet ingredients, and fold in lightly beaten eggs.
Mix in the bowl with the dry ingredients until just incorporated - do not over mix.
Scrape the batter into a pan and spread evenly.
Bake at 350 degrees until golden, probably about 50 to 60 minutes - a toothpick should be able to be inserted in the center and come out clean.
Let cool in the pan on a rack for 5 to 10 minutes before cutting.
| 2 Cups | Fresh Whole Blueberries, washed |
| 1 Tsp | Lemon Zest, Grated |
| 2 TBSP | INFUSED Lemon Olive Oil |
| 1 Cups | Whole Milk Yogurt |
| 1/2 Cup | Honey |
Place the blueberries in a medium sauce pan over medium heat along with 2 TBSP of water, the lemon zest, and honey. Heat until the blueberries until simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.
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