Nacho Libre

Nacho Libre

Avocado gelato with corn chips and sweet tomato coulis

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

This gelato was inspired by Nacho Libre, one of the funniest movies of all time (in our sick and twisted minds, at least).

We always played with the idea of doing an avocado gelato but could never work out what we could pair it with, until we saw the corn chip scene in the movie. After adding in corn chips we decided to take it further and give the green gelato some extra colour, so we thought a sweet tomato coulis would do the job.

Domestic

Ingredients

Quantity Ingredient
560g milk
80g cream
145g sugar
40g skim milk powder
30g dextrose
5g stabiliser

Guacamole

Quantity Ingredient
140g ripe avocado flesh
1/2 lime, juiced
1g smoked paprika
1g habanero hot sauce, (optional)
Tomato coulis
Salted corn chips

Method

  1. Mixing

    Put the milk and cream 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 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. Meanwhile, to make the guacamole, use a stick blender to blend the avocado with the lime juice, paprika and habanero sauce (if using) until smooth.
  4. Transfer the milk and cream mixture to a stainless steel bowl and place in an ice bath; chill to 40°C, then add the guacamole and blend well using a stick blender. 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.
  5. Churning

    Turn on your gelato maker so it begins the freezing process.
  6. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  7. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl; as you do this, layer in some of the tomato coulis, then more gelato followed by a layer of salted corn chips. Ensure you layer the ingredients evenly, so that when you scoop out the gelato, you get some of the tomato coulis and some of the corn chips. Cover tightly and immediately place in the freezer.
  8. 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 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. Meanwhile, to make the guacamole, use a stick blender to blend the avocado with the lime juice, paprika and habanero sauce (if using) until smooth.
  4. When the mix in the pasteuriser is around 20°C, add the guacamole. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  5. 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, layer in some of the tomato coulis, then more gelato followed by a layer of salted corn chips. Ensure you layer the ingredients evenly, so that when you scoop out the gelato, you get some of the tomato coulis and some of the corn chips.
  6. 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.
  7. 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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