Page 117 - E-CookBook Healthy Future

The cooking instructions in this section are made by the
Study trip to Rome students who participated in the Study trip to Rome in
September 2017
Gelato with Olive Oil

We made this ice-cream by lowering the production of Co2 in the way that
the ice-cream was produced of olive oil and eggs form the nearby farms.
We cooked it only for 3 minutes.

We realised that it is possible to make ice-cream at home of a better
quality then ice-cream from shops where all available sorts of ice-cream
are factory-produced. Making ice-cream at home of local products and 1,21
because of no transport also reduces the CO2 footprint. Emissions
(g per kg food)
Ingredients for 4:
Equivalent
1 + ¾ cups milk to 5,19 km
¼ cup crème fraîche by car
¼ tsp salt Preparation
½ cup honey
4 egg yolks 1. Stir milk, crème fraîche, salt and ¼ cup of honey in a saucepan until the ingredients
¼ cup olive oil are united. Let it cook for a short time over medium heat until the mixture is smooth.
2. Then remove the saucepan from fire.
3. Beat the egg yolks with the remained ¼ cup of honey untiy you have a foam
consistency. Pour ½ cup of warm milk slowly on to the mixture.
4. This you tave to add into a pot with the rest of the milk and cook slowly for 2-3 minutes
until you reach the desired density.
5. After 3 minutes we pour the olive oil on to the mixture and stirr it occasionaly to cook it
down sooner.
6. When our mixture has cooled down we put it into a form and keep it in the freezer for 4
hours.

We concluded that by making ths ice-cream we lowered the production of Co2 in the way
that the ice-cream was produced at home. We also made use of entirely local ingredients
form the nearby farms. The ice-cream itself was cooked for only a short time (max. of 3
minutes). We realised that it is possible to make ice-cream at home of a better quality then
ice-cream from shops where all availabe sorts of ice-cream are facotry-produced. As far as
waste is concerned, we had only BIO-waste which was disposed of in appropriate contai-
ners as reguated by the EU.

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