Hansel, Hansel ... he's so hot right now

Hansel, Hansel ... he's so hot right now

Ginger gelato with gingerbread pieces

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

As you have probably guessed by now, we like to draw on the wonderful world of B-grade comedy movies for a lot of our gelato inspiration for both names and flavours.

And this is no different. The original reference was to the gingerbread house in the fairytale Hansel and Gretel, but we reckon we relate to the Hansel in the movie Zoolander a whole lot more!

Domestic

Ingredients

Quantity Ingredient
650g milk
120g cream
100g molasses
45g sugar
40g skim milk powder
35g dextrose
5g stabiliser
4g ground ginger
1g ground cinnamon
1g ground cloves
Gingerbread

Method

  1. Mixing

    Put the milk, cream and molasses in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the milk and cream mixture hits 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.
  6. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl; as you do this, fold the broken pieces of gingerbread into the gelato. 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, cream and molasses in a pasteuriser and select high pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the milk and cream mixture hits 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 put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction. As the gelato comes out of the churner, fold in the broken pieces of gingerbread.
  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.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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