JD & smoke gelato

JD & smoke gelato

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

One of my food heroes is Anthony Bourdain. Not necessarily because of a particular dish he has created, but more for his contribution to showcasing what food is all about, the world over — whether it’s restaurant-quality food from the famous El Bulli in Spain or a bowl of pho sold at a little street stall in Vietnam.

When Anthony Bordain came to Sydney to talk about his latest book, we decided to make a flavour in his honour, and I couldn’t think of anything more Bourdain than Jack Daniels and cigarettes. Ironically, I was told he gave up cigarettes and curtailed his love of Jack Daniels not long before visiting our shores.

Domestic

Ingredients

Quantity Ingredient
565g milk
120g cream
160g sugar
20g skim milk powder
5g stabiliser
70g cocoa powder
50g jack daniels, (see note)
10g liquid smoke

Method

  1. Mixing

    Put the milk and cream in a double boiler over a medium heat.
  2. Put all the powders, including the cocoa powder, in a bowl and mix until combined. When the milk and cream hit 40°C, whisk in the powders and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker. After a few minutes, add the Jack Daniels and liquid smoke.
  6. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the milk and cream in a pasteuriser and select high pasteurisation.
  2. Put all the powders, including the cocoa powder, in a bowl and dry mix. When the milk and cream hit 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and place in a batch freezer. After 5 minutes, add the Jack Daniels and liquid smoke into the churner. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the gelato should be around –11°C to –13°C.

Note

  • Put the Jack Daniels in a shallow bowl and leave out overnight to evaporate the alcohol.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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