Savory Gelato
Savory gelato challenges expectations. Balance is critical—sweet enough to read as dessert, savory enough to intrigue.
Olive Oil Gelato
Section titled “Olive Oil Gelato”Fruity, peppery, sophisticated.
Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Olive Oil | ||
| High-quality extra virgin olive oil | 60g | 120g |
| Fleur de sel (finishing) | 2g | 4g |
| Base | ||
| Whole milk | 400g (1⅔ c) | 800g (3⅓ c) |
| Heavy cream | 100g (scant ½ c) | 200g (scant 1 c) |
| Granulated sugar | 130g | 260g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 30g | 60g |
| Fine sea salt | 3g | 6g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Cool: Let the strained base cool to 40°C.
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Emulsify oil: With immersion blender running, slowly drizzle olive oil into warm custard. Blend 60 sec until fully emulsified.
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Age: Chill overnight.
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Churn: Process to -6°C.
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Finish: Drizzle additional olive oil and fleur de sel when serving.
Goat Cheese Gelato
Section titled “Goat Cheese Gelato”Tangy, creamy, pairs with fruit.
Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Cheese | ||
| Fresh goat cheese (chèvre) | 115g | 230g |
| Base | ||
| Whole milk | 340g (1⅓ c) | 680g (2⅔ c) |
| Heavy cream | 150g (⅔ c) | 300g (1⅓ c) |
| Granulated sugar | 120g | 240g |
| Egg yolks | 60g (3) | 120g (6) |
| Corn syrup | 30g | 60g |
| Honey | 25g | 50g |
| Fine sea salt | 2g | 4g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Soften cheese: Bring goat cheese to room temperature.
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Make custard: Combine the milk, cream, sugar, corn syrup, honey, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Combine: Pour the hot strained base directly over the goat cheese. Whisk until completely smooth.
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Blend: Use immersion blender to ensure no lumps.
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Age and churn: Chill overnight. Churn to -6°C.
Pairing: Roasted beet, fig, or honey.
Parmesan Gelato
Section titled “Parmesan Gelato”Umami-rich, pairs with balsamic.
Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Cheese | ||
| Parmigiano-Reggiano, finely grated | 80g | 160g |
| Parmesan rind (optional) | 30g | 60g |
| Base | ||
| Whole milk | 400g (1⅔ c) | 800g (3⅓ c) |
| Heavy cream | 120g (½ c) | 240g (1 c) |
| Granulated sugar | 90g | 180g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 25g | 50g |
| Fine sea salt | 1g | 2g |
| Black pepper, finely ground | 0.5g | 1g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Infuse rind: If using, combine milk, cream, and rind in saucepan. Heat to 70°C, steep 30 min. Remove rind.
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Make custard: Add the sugar, corn syrup, salt, and pepper to the infused dairy and combine with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Add cheese: Whisk grated Parmesan into the hot strained base until melted.
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Blend and strain: Immersion blend smooth. Strain through fine mesh.
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Age and churn: Chill overnight. Churn to -6°C.
Serving: Drizzle aged balsamic, fresh cracked pepper.
Gorgonzola Dolce Gelato
Section titled “Gorgonzola Dolce Gelato”Blue cheese gelato—bold and complex.
Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Cheese | ||
| Gorgonzola dolce | 100g | 200g |
| Base | ||
| Whole milk | 350g (1½ c) | 700g (3 c) |
| Heavy cream | 150g (⅔ c) | 300g (1⅓ c) |
| Granulated sugar | 100g | 200g |
| Egg yolks | 60g (3) | 120g (6) |
| Corn syrup | 30g | 60g |
| Honey | 30g | 60g |
| Fine sea salt | 1g | 2g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Make custard: Combine the milk, cream, sugar, corn syrup, honey, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Add cheese: Pour the hot strained base over the Gorgonzola. Whisk until melted and smooth.
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Blend: Immersion blend for uniformity.
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Age and churn: Chill overnight. Churn to -6°C.
Pairing: Pear, walnut, honey.
Brown Butter Miso Gelato
Section titled “Brown Butter Miso Gelato”Umami depth with nutty richness.
Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Flavoring | ||
| Unsalted butter | 85g | 170g |
| White (shiro) miso | 45g | 90g |
| Base | ||
| Whole milk | 340g (1⅓ c) | 680g (2⅔ c) |
| Heavy cream | 120g (½ c) | 240g (1 c) |
| Granulated sugar | 110g | 220g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 30g | 60g |
| Fine sea salt | 1g | 2g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Brown butter: Cook butter over medium heat until milk solids are amber and nutty, 5–7 min. Remove from heat immediately.
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Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Combine: Whisk the warm brown butter (including solids) and miso into the strained base.
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Blend: Immersion blend until completely smooth.
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Age and churn: Chill overnight. Churn to -6°C.
Sweet Corn Gelato
Section titled “Sweet Corn Gelato”Summer sweet corn captured in gelato.
Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Corn | ||
| Fresh corn on cob | 3 ears (~400g kernels) | 6 ears |
| Corn cobs (after cutting) | 3 | 6 |
| Base | ||
| Whole milk | 300g (1¼ c) | 600g (2½ c) |
| Heavy cream | 200g (generous ¾ c) | 400g (1⅔ c) |
| Granulated sugar | 110g | 220g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 25g | 50g |
| Fine sea salt | 3g | 6g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Cut corn: Slice kernels from cobs. Reserve cobs.
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Infuse cobs: Combine milk, cream, and scraped cobs in saucepan. Heat to 80°C, steep 30 min. Strain, discard cobs.
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Cook kernels: Add corn kernels to infused dairy. Simmer 10 min until tender.
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Blend: Purée corn and dairy until smooth. Strain through fine mesh, pressing to extract corn milk.
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Make custard: Add the sugar, corn syrup, and salt to the corn milk and combine with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Age and churn: Chill overnight. Churn to -6°C.
Roasted Garlic Gelato
Section titled “Roasted Garlic Gelato”Mellow, sweet roasted garlic.
Ingredients
Section titled “Ingredients”| Component | 1x | 2x |
|---|---|---|
| Garlic | ||
| Whole garlic heads | 2 | 4 |
| Olive oil | 15g | 30g |
| Base | ||
| Whole milk | 380g (1½ c + 2T) | 760g (3¼ c) |
| Heavy cream | 130g (½ c + 1T) | 260g (1 c + 2T) |
| Granulated sugar | 100g | 200g |
| Egg yolks | 80g (4) | 160g (8) |
| Corn syrup | 30g | 60g |
| Fine sea salt | 2g | 4g |
Yield: ~900ml (1x)
Method
Section titled “Method”-
Roast garlic: Cut tops off heads. Drizzle with olive oil. Wrap in foil. Roast at 190°C / 375°F for 45–55 min until golden and soft.
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Extract garlic: Squeeze roasted cloves from skins. Mash to paste. Reserve 40g paste.
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Infuse: Combine milk, cream, and garlic paste in saucepan. Heat to 70°C, steep 20 min.
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Blend: Immersion blend until smooth. Strain if desired.
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Make custard: Add the sugar, corn syrup, and salt to the infused dairy and combine with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
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Age and churn: Chill overnight. Churn to -6°C.