Lemon Ginger Gelato and Blueberry Maple Cheesecake Ice Cream

Tuesday July 30, 2013


Elemental Custard

Let's talk about ice cream. Feel like making some? You know you do. I'm glad we are on the same page.

Especially when its lemon ginger- and the flavour is like a revelation.

These are the two flavours I contributed to my recent Ice Cream Tasting Party hosted by the legendary Empress of Ice Cream. They were both excellent but there was something about the lemon ginger that won it for me. Probably the fact that it used lemon. And lemon is my favourite...

In addition, when frozen it had a lovely creamy texture - I am attributing it to the Musso Ice Cream Maker in which it was made, I still have to do a test in my own lessar machine to see if there really is a difference. I will let you know when I do.

Elemental Custard

The blueberry maple cheesecake was also pretty fab. I felt that the addition of the frozen wild bluberries was better since the fresh ones were too large. Also- a trick the Empress told me was to freeze my mix-ins before adding them at the end of the churning time is life-changing. It makes all the difference. Otherwise when you put them in the warmer temp will melt all that hardwork your ice cream machine achieved. Travesty.

Trust me on this. Freeze your add-ins

Recipe: Lemon Ginger Gelato

Makes ~ 2 1/2 cups

Ingredients:

3/4 cup evaporated milk (1/2 can)
1/2 cup heavy cream
1/2 cup milk
1/3 cup sugar
finely grated zest of 1 lemon
1/3 cup lemon juice, strained
2-3 tbsp grated fresh ginger
2 whole eggs
1 tsp gelatin softened in 1 tbsp water (let sit 5 min)

Mix Ins:
1/4 cup finely chopped candied ginger

Method:

In a medium saucepan over medium heat, heat the milk, evaporated milk, lemon juice, zest and grated ginger until almost boiling.

Meanwhile, whisk the sugar and eggs in a bowl until combined. When the milk is hot, temper the eggs with the milk mixture- whisk the eggs constantly and add half the hot milk to the eggs, then add these back into the saucepan and continue whisking constantly over medium heat until the mixture coats the back of a spoon and is hot. Remove from heat and stir in the gelatin. Then strain the mixture into another bowl, stir in the heavy cream and let cool.

Cover with plastic wrap and let sit in the fridge until cold (~8 hours or overnight).

Add the chopped ginger and process according to your ice cream makers instructions. Transfer to a container and freeze until firmed. Before serving, allow the gelato to sit in the fridge or on the counter until scoopable.

Recipe: Blueberry Maple Cheesecake Ice Cream

Makes ~ 2 1/2 cups

Ingredients:

1/2 cup heavy cream
1/2 can evaporated milk (3/4 cup) - or use 1/2 cup more milk and 1/4 cup more cream
1/2 cup milk (2%)
1/3 cup light cream cheese
1/2 cup low fat greek yogurt
1 tbsp vanilla
1/3 cup maple syrup

Mix Ins:
1 cups wild frozen blueberries

Method:

In a blender, or food processor, combine the yogurt and cream cheese and process until smooth. Add the rest of the ingredients and process until smooth.

Let cool in the fridge for ~4 hours or overnight before processing according to your ice cream makers instructions. Half way through the churning, add in the frozen blueberries.

Transfer to a container and freeze until firmed. Before serving, allow the gelato to sit in the fridge or on the counter until scoopable.

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