Gelato is something I had yet to tackle, in part because I always thought it would be more difficult. True, you whisk until your hand hurts, but other than that, the only difficult part is the patience required. That’s why I haven’t had much success with ice cream making in general. Let’s be for real: when I want ice cream, I want it NOW, not in eight hours. Planning ahead is one of my strong suits, except when it involves dessert. When I first got my ice cream maker, I took most recipes as suggestions rather than commands, and spent a lot of time eating what was essentially a melted milkshake (which was still delicious). Fast forward a few years later and I’ve become older and wiser (and able to afford Ben & Jerry’s to tide me over in the case of dessert emergencies), and I have finally conceded that maybe there’s something to that whole chilling-the-custard-before-you-freeze-it thing.
Cue this recipe. Yes, you do need to plan ahead, but if you do, you will be rewarded with a fabulously creamy and buttery gelato. I have decided that when I made this again, I’ll be adding a caramel swirl, it’s the only thing that could possibly make this any better.
- 1 cup of roasted pecans, frozen
- 1 stick of butter
- 2 cups of whole milk
- 1 cup of heavy cream
- 2/3 cup of sugar
- 4 egg yolks
- 2 ounces of bourbon
- Roast 1 cup of pecans for about 10 minutes at 350. Once cooled, pop them in the freezer
- In a sauce pan, melt and cook until it turns golden. Pour in a heat-proof bowl and allow to cool slightly
- Combine heavy cream and milk in a saucepan on medium heat. Heat the mixture while stirring occasionally, until bubbles form at the edges and the temperature reaches 170 degrees. Do not boil.
- In the meantime, whisk egg yolks and sugar into cooled butter. Whisk until the mixture turns thick and pale.
- Temper the egg mixture by slowly pouring in the warmed milk and heavy cream mixture. Whisk constantly until the mixtures are combined.
- Return the custard to the saucepan and heat while stirring occasionally. The custard should reach a temperature of 185 degrees and become thick enough to coat the back of a spoon
- Pour custard into a heat proof bowl. Let it cool, and then chill for 4 hours or overnight.
- Freeze according to your ice cream maker’s directions, adding pecans in the last 5 minutes.
- Put into an airtight container and freeze about two hours before serving
Recipe via Imbibe Magazine