Two gelato flavours

Two gelato flavours

Due gusti di gelato

By
From
Sharing Puglia
Makes
1.5 litres
Photographer
Alicia Taylor

Gelato is definitely synonymous with Italy and a cold treat enjoyed by one and all in Puglia. Gelato is easy to prepare at home as long as you have the freshest of ingredients, the right tools and some patience. The two flavours here are hazelnut and olive oil. Olive oil gelato you ask? This super-creamy, sublime gelato is definitely one of my favourites. Using the exceptional extra-virgin olive oil produced in Puglia, this gelato is subtle in flavour, but fantastic when paired with fresh or stewed fruit or with some broken almond cookies scattered over the top.

Hazelnut gelato

Ingredients

Quantity Ingredient
250g hazelnuts
400g caster sugar
350ml full-cream milk
650ml pouring cream
pinch salt
6 egg yolks

Method

  1. Preheat the oven to 180°C.
  2. Toast the hazelnuts on a baking tray in the oven for 8 –10 minutes or until aromatic.
  3. Remove the nuts from the oven and place them on a clean tea towel and vigorously rub them together to remove their papery skin. Transfer them to a lined baking tray and set aside.
  4. Put 150 ml water and half the caster sugar in a heavy-based saucepan over medium heat and heat until the sugar has dissolved, slowly swirling the pan to combine. Do not stir. Continue cooking, swirling periodically, for 6–8 minutes, or until you see a golden colour in the syrup. When you see this, remove the pan from the heat and carefully pour the syrup over the prepared hazelnuts on the tray. Leave to cool completely.
  5. Once cool, break the hazelnut praline into pieces, transfer to a food processor and pulse several times until you have very small fragments – but not a fine powder.
  6. For the ice cream, in a large saucepan, warm the milk, cream, remaining sugar and salt over a medium heat for 3 –5 minutes and then place most of the prepared praline in, reserving a few tablespoons for garnish later. Cover this mixture and let steep for an hour at room temperature.
  7. Sieve the mixture into a heavy-based saucepan. Place the nut fragments into a small saucepan and cook them slowly over low heat until golden. Warm the milk mixture for a few minutes over low heat, just to ensure it’s warm, but not boiling.
  8. Meanwhile, in a large bowl whisk the egg yolks until light and creamy. Slowly pour the warm milk mixture into the whisked egg yolks and then transfer this back into the saucepan over low heat. Stir constantly with a wooden spoon until the mixture reaches 80°C, or until the mixture thickens slightly and coats the back of a wooden spoon. Return the golden nut fragments to the mixture.
  9. Transfer the mixture to a large bowl and leave for 30 minutes to cool down before covering and placing it in the refrigerator to chill for at least 6 hours, but preferably overnight. (You could make this mixture up to 3 days before churning.)
  10. Churn in an ice cream maker according to the manufacturer’s instructions.
  11. Place the ice cream into a container with a lid and freeze for an hour. Sprinkle a little of the reserved praline on top of the ice cream when serving. This ice cream is best eaten on the same day it is made.

Olive oil gelato

Ingredients

Quantity Ingredient
250ml full-cream milk
550ml pouring cream
1 lemon, zested in long pieces
pinch salt
150g caster sugar
9 egg yolks
200ml extra-virgin olive oil, (the fruitiest and freshest that you can find)

Method

  1. Place the milk, cream, lemon zest and salt in a large saucepan over medium heat and cook for 5–8 minutes.
  2. Remove the pan from the heat, cover and leave to steep for 30 minutes so the lemon zest infuses into the milk.
  3. Return the saucepan to the heat and add the sugar, stirring, for a few minutes, to ensure the sugar melts slowly.
  4. In a large bowl, whisk the egg yolks until light and creamy. Slowly pour in the warm milk mixture and then transfer this back to the saucepan over low heat. Stir constantly with a wooden spoon until the mixture reaches 80°C, or until the mixture thickens slightly and coats the back of a wooden spoon.
  5. Strain the custard and transfer to a large bowl. Allow to cool for 30 minutes, before covering and placing the bowl in the refrigerator for 6 hours.
  6. Remove the custard from the refrigerator and whisk in the olive oil gradually with a hand-held blender.
  7. Churn in an ice cream maker according to the manufacturer’s instructions.
  8. Place the ice cream into a container with a lid and freeze for an hour. This ice cream is best eaten on the same day it is made.
Tags:
italy
italian
puglia
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