Strawberry GelatoPrint Recipe
- 2 cups unsweetened Macadamia milk
- 1 split vanilla pod
- 40 g granulated sugar
- 1 oz freeze dried strawberries
- 2 egg yolks
- 1 tbsp Hibiscus powder
- dash salt
- 1 tbsp arrow root powder
- 1 shot vodka
- 1/2 cup toasted and chopped hazelnuts
Have your gelato or ice cream maker bowl in the freezer as per the manufacturers instructions. Make sure to bring all your ingredients to room temperature before you start.
First you have to make the base of the gelato. Heat the milk in a large pot and use a sharp pairing knife to slice the vanilla pod and scrape the seeds into a large pot with the milk. Add a dash of salt and the sugar, whisking until all the sugar is dissolved. Lower the heat and keep an eye on it as we move to the next steps.
In a cup, add the shot of vodka and dissolve the arrowroot powder into it and add to the warm milk, stir a few times with the whisk. Use a large spoon to scoop a few tablespoons of the warm milk and add it to the egg yolks to temper them, this will make sure that they don't become scrambled once you add it to the milk. Once they are tempered at it is a smooth mixture add the egg yolks to the milk and whisk until its thickened and coats the back of a spoon. Add strawberries and let it marinate and cool down.
Get your gelato or ice cream maker prepped and turn it on. Slowly pour in the custard mixture, add the Hibiscus powder and let it churn for about 20 minutes. Add the hazelnuts towards the end. Eat right away or store in the freezer until you want to dig in.
The custard can be made 1-2 days ahead and kept in the fridge before churning into gelato.
Summer and gelato go hand in hand. Gelato is ice creams Italian cousin. Gelato is lighter than ice cream, as its typically made with just milk or a mixture or milk and cream. As it churns, it gets more airy than its cousin and can be emotional and melt rather quickly. Once you have the custard base down you can add any flavor to it. Melted chocolate, coconut flakes, thrown in nuts, its a canvas that is just waiting to be painted. As for this particular recipe? The base is made with an unsweetened nut milk and very little added sugar. The tart and crunchy bits of the freeze dried strawberry are used specifically to incorporate those two components. After all who doesn’t love a rich sexy temperamental Italian during the summer?