Mahaleb Gelato at Children's Village, Harlem
Mahaleb Gelato
with Rose Petals and Bitter Almond
Gelato Recipe
2 cups cream
3 cups milk
1/2 cup + 2 tablespoons granulated sugar
1/2 teaspoon salt
2 teaspoons rice flour
.15 grams xanthan gum or 1/16 teaspoon
.7 grams locust bean gum or 1/8 teaspoon (substitute guar gum if you need to)
2 teaspoons Mahaleb seeds
1 tablespoon rose petals
1 tablespoons chopped bitter almond or 1/8 teaspoon almond extract
Method:
In a pot, heat the milk, cream, sugar, and salt. When the dairy mixture begins to simmer, add the herbs and spices. Allow the cream/milk to steep for 10 minutes off the heat. Meanwhile, in a small bowl, mix together the extra 2 teaspoons sugar, xanthan gum, locust bean gum, and rice flour. Re-heat the cream/ milk mixture and briskly whisk in the dry ingredients. Simmer (gentle boil) the mixture for 1 minute. Remove the mixture from the heat and strain out the spices. Chill the gelato base over ice and churn in your home ice cream maker.
We made this recipe for a gelato program with the staff from Children’s Village in Harlem on October 8th, 2019.
Notes from Kate: About Ingredients
Mahaleb:
Sometimes written as “Mahlab” has a wonderful throaty pronunciation which I cannot write phonetically. It is the seed of the Mahaleb Cherry or the St Lucie Cherry — Prunus Mahaleb. I often taste this spice in Turkish, Greek, Persian and Lebanese desserts. Sometimes the seed is ground into a nutty flour. Mahaleb imparts an earthy, fruity, vanilla, and almond flavor which I find somewhat intoxicating. I use it in my Sweetcycle gelato with rose and bitter almond to round out and layer the flavors. As a home cook, I have brewed kombucha with it. As a pastry chef, I have made ice creams, panna cotta, mousse, and syrup with mahaleb.
Links to Wisdom and Tips — Cooking Terms/Techniques