Originally I thought that this wasn’t really a gelato because it has cream in it, but I’ve since looked it up and realised that gelato does indeed usually contain cream/milk fats, just less than what we commonly term “ice-cream”. I have therefore spent my whole life living a lie when it comes to the definition of gelato. A very sobering thought.
This is a recipe that comes before one of the chapters in Livia Day’s Drowned Vanilla (a lovely Australian culinary mystery that you should totally read if you’re into that sort of thing). It is wonderfully sour and tangy, a lovely palate cleansing sort of dessert to have after a meal.
1 cup water
2/3 cup caster sugar
1 cup lemon juice (around 5-6 lemons)
2/3 cup double cream or thickened cream
Put the water, sugar, and lemon juice into a small saucepan and stir over low heat until sugar is dissolved. Pour into a metal bowl, and put into the fridge until well chilled.
Whisk the cream into the mixture, and cover with plastic wrap. Pop it into the freezer. Pull it out every half-hour or so and whisk or stir again, until it’s turned into gelato (about three hours or so). I must admit that I only whisked it a few times, because I was trying to get the baby to sleep and then accidentally fell asleep myself, but it still turned out quite well. I expect some additional stirring would have only made the texture smoother and creamier.
This week’s icecream treat – Heaven’s latest variety, Ganache, which comes in several flavours. This particular one is Double Chocolate. And it is delightful. Lovely dark chocolate on the outside, silky smooth chocolate icecream on the inside. As you can see from the photo below, it’s supposed to taste like mud cake in icecream form, and it does the imitation wonderfully well.
I want to try the other flavours – macadamia, coffee, and some others I can’t recall. But I enjoy the chocolate one so much, I’m afraid the others will be a bit of a let down. I’m rather predictable in my icecream tastes – chocolate, chocolate and more chocolate will always be a favourite.
This is a recipe really only suited to the Southern Hemisphere Christmas, but how well suited to our weather it is. This is perfect to have after Christmas lunch – the familiar spices and fruits of a traditional Christmas pudding mixed up in a very easy creamy homemade icecream.
600 g cream
1 cup icing sugar
60 g chopped glace cherries
1/2 cup chopped raisins
1/2 cup sultanas
1 tablespoon mixed spice
1 teaspoon cinnamon
1 teaspoon nutmeg
3 tablespoons toasted slivered almonds
1/2 cup melted dark chocolate
4 egg whites
1/4 cup brandy, frangelico, or other spirit
Put the fruit in a large bowl, and add the spices and brandy. Stir well, and leave to soak overnight. (If you don’t have time, leave to soak as long as possible).
Whip egg whites, and add half the sugar to the egg whites.
Whip the cream, and add the remaining sugar to the cream.
Add the egg whites and cream to the fruit. Mix well. Stir in the melted chocolate.
Choose a reasonably sized bowl to freeze the icecream in. You will invert the icecream to serve it, so it doesn’t have to be a serving bowl. I used a metal mixing bowl, which worked well.
Sprinkle the toasted almonds over the bottom of the bowl, and then gently pour in the icecream mixture. Freeze overnight.
To serve, run a little hot water over the outside of the bowl, and invert onto a plate just before serving.