Rosemary Gelato With CrÈme FraÎche Food
CRèME FRAîCHE ICE CREAM
Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!
Provided by Sarah Cook
Categories Treat
Time 20m
Number Of Ingredients 5
Steps:
- Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer's instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.
Nutrition Facts : Calories 382 calories, Fat 30 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ROSEMARY GELATO WITH CRÈME FRAÎCHE
Steps:
- Step 1: Place 3 cups of milk in a medium, heavy-bottom saucepan and bring to a boil over medium-high heat. As soon as the milk reaches boiling point, add the rosemary, reduce heat and fast-simmer for 1 minute. Remove from heat, cover pan and let stand for 15 minutes to infuse the milk. Strain milk, discard the rosemary and pour milk back in the pan. Step 2: Place the remaining 1/2 cup of milk, sugar and cornstarch in a bowl and whisk until well combined. Re-heat infused milk over medium-high heat. As soon as the milk comes to a boil, quickly whisk in the cornstarch mixture. Bring the mixture to a boil again and then reduce heat to achieve a fast simmer. Continue whisking constantly for 5 to 6 minutes until the mixture has slightly thickened (it should be the consistency of heavy cream). Step 3: Transfer to a bowl to cool to room temperature. Once cooled, cover and refrigerate until well chilled, about 2 hours in the refrigerator (or overnight), or 45 minutes in the freezer. Step 4: When the gelato is well chilled, whisk in the crème fraîche until well blended. Transfer mixture to your ice cream maker and freeze according to the instructions of your ice-cream machine. When done, transfer the gelato into a container with a tight lid and keep in the freezer. Cook's note 1: The gelato will keep in the freezer for up to 2 weeks, but is best eaten the day it's made. Remove from freezer and let stand for 15 minutes until slightly softened before serving. Cook's note 2: If you want to omit the crème fraîche, increase the milk to 4 cups and follow the recipe as above.
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