Blueberry Strawberry Balsamic Gelato
I know a few of you told me you thought this one sounded weird. One of my favorite things on pancakes or waffles is either strawberry or blueberries in a balsamic syrup. The tartness of the vinegar actually complements the fruit. So I figured, why not create the same flavor in a gelato? I also love the color of this gelato. I think it would be great at a Halloween Party.
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Blueberry Strawberry Balsamic Gelato
Syrup
3 cups fresh or frozen blueberries, blended and strained
1 cup fresh or frozen strawberries, blended and strained
1 tbsp raw sugar
1 tbsp balsamic vinegar
1/4 tsp pink salt
Custard
2 egg yolks
3 tbsp raw sugar
1 1/2 cup coconut milk
2 tbsp coconut oil
1/2 tsp agar agar + 2 tbsp hot water
1 tbsp strawberry vodka
1 tsp vanilla extract
1 tbsp honey
I haven't tried this with regular milk; it's a perfect balance of fruit to milk without tasting a coconut flavor. In a small pot over medium heat, add all of your syrup ingredients. You should have around 2 cups of liquid. Cook the fruit for 5 minutes. Dilute the agar agar with hot water. Add this to the fruit mixture and set it aside to cool. In a medium pot, add the sugar, coconut milk, and coconut oil. Cook for 10 minutes to completely dissolve the sugar. Add the egg yolks to the fruit mixture and mix. Take about 1 cup of the milk mixture and add it to a Pyrex measuring cup. I slowly pour it into the fruit mixture, whisking constantly. I usually add a few drops at a time. This is called tempering the eggs, and it keeps them from becoming scrambled eggs. Then use a spatula to scrape the egg mixture back into the saucepan. Cook for 10 minutes.
Sadly, unlike ice cream or traditional gelato, this won't coat a spoon to show you that it is done. Don't worry, that is why I added the agar agar. The consistency will be just like any store brand. Add the honey and whipped cream vodka, and place in an ice cream container. Chill in the fridge for at least 4 hours. I forget about mine half the time, and it usually goes overnight. Start precooling your ice cream maker. Mine has a bell when it's time to add the gelato. Pour into the machine. I select the medium gelato setting on my ice cream maker. When it's done, chill in the freezer for at least two hours before eating.
I used the coconut milk I made in my Miomat milk maker.
You know, people come to Italy for all sorts of reasons, but when they stay, it's for the same two things...Love and gelato.
- Jenna Evans Welch
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