Gelato Workshop with the Team at Summer

We pedal churned fresh mint and rosemary-honey-walnut gelatos. Recipes below. We also harvested bee balm (bergamot) and mugwort (artemisia vulgaris). We made, sampled and compared two gelato custard bases — an egg base infused with mugwort and a gum base infused with bee balm.

Honey Rosemary Walnut Gelato

  • 2 cups heavy cream

  • 3.5 cups whole milk

  • 1/2 cup sugar + 1/2 cup honey

  • .35 grams xanthan gum (approx. 1/16 teaspoon)

  • 1.15 grams carrageenan (approx. 1/2 teaspoon)

  • 2 teaspoons rice flour

  • 3/4 teaspoons salt

  • 1 tablespoon sugar

  • 5 oz. chopped walnuts

  • 3 sprigs rosemary

Method:

Heat the milk, cream, honey, 1/2 cup sugar, walnuts, and rosemary until almost to a boil. Turn off the heat and allow the mixture to infuse for 10-20 minutes. Measure out the rice flour, salt, gums, and additional 1 tablespoon of sugar. Mix together. Turn the heat back on under the cream mixture and whisk in the gum mixture. Bring to a simmer for 10 seconds and remove from heat. Strain. Save the walnuts and rinse them with water to make candied rosemary walnuts. Chill the gelato base over ice. Refrigerator the gelato base until you are ready to churn it in your ice cream maker. (It should keep for 2-4 days in the refrigerator.)

Crunchy Rosemary Walnuts

  • rinsed nuts from above recipe

  • 1 sprig rosemary

  • 1/2 cup sugar

  • 1/2 teaspoon salt

Method:

Simmer nuts in 3/4 cup water, sugar and rosemary. Allow syrup to thicken and reduce (20 minutes). Remove the nuts from the liquid and bake at 250F on an oiled baking pan for 60-70 minutes. Allow the nuts to cool in the oven.

Mint Gelato

  • 2 cups cream

  • 3.5 cups milk

  • 1 cup sugar

  • 3 g. xanthan gum (approx. 1/16 teaspoon)

  • 1.15 tsp. carrageenan (approx 1/2 teaspoon) 

  • 1 tablespoon sugar

  • 2 teaspoons rice flour

  • 1/2 teaspoon salt

  • 4 large stalks mint

Method:

Heat the milk, cream, sugar, and mint until almost to a boil. Turn off the heat and allow the mixture to infuse for 10-20 minutes. Measure out the rice flour, salt, gums, and additional 1 tablespoon of sugar. Mix together. Turn the heat back on under the cream mixture and whisk in the gum mixture. Bring to a simmer for 10 seconds and remove from heat. Strain. Chill the gelato base over ice. Refrigerator the gelato base until you are ready to churn it in your ice cream maker. (It should keep for 2-4 days in the refrigerator.)

GelatoKate Zuckermanhoney rosemary gelatoComment