Equipment
- ICE CREAM MAKER: https://a.co/d/3n2lmCH
- XANTHAN GUM: https://a.co/d/hroe5kI
- STORAGE CONTAINER: https://a.co/d/fVE1JiH
- VANILLA BEAN PASTE: https://a.co/d/g70TPLL
VARIATIONS:
COFFEE GELATO: ADD 2 TBSP OF INSTANT ESPRESSO TO WARM MILK TO DISSOLVE. DO NOT USE VANILLA EXTRACT. MAKE AS USUAL
MINT CHOCOLATE CHIP: SUB VANILLA EXTRACT FOR 2 TSP OF MINT EXTRACT. FOLD MINI CHOCOLATE CHIPS INTO GELATO MIXTURE AFTER IT HAS CHURNED. MAKE AS USUAL.
PISTACHIO GELATO: ADD 1/3 C PISTACHIO PASTE TO WARM MILK MIXTURE. DO NOT USE VANILLA EXTRACT. MAKE AS USUAL.
Intstructions
Combine the milk, sugar, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 3 minutes.
In a small bowl, add cornstarch. Ladle about ¼ c hot milk into cornstarch and whisk to make a slurry. Add cornstarch back into hot milk mixture and whisk until dissolved. Remove from heat.
Add the cream and vanilla extract (if using) and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. (For best flavor, chill for about 12 hours.) The base can be stored in the refrigerator for up to 1 week.4. Once ice cream base is chilled, strain the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.5.
When churned, pour into a freezer-friendly container. Cover and freeze until firm, about 6 hours. The ice cream will keep up to 1 month.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
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