This refined herbal gelato can be enjoyed as an appetizer, a palate-refreshing treat between dishes, or a delightful, elegant dessert that offers a heavenly taste experience.
Ingredients
2 cups milk
2 tablespoons cardamom pods, crushed
1 tablespoon dried lavender flowers
1 vanilla bean
3/4 cup sugar
5 large egg yolks, beaten
2 medium peaches, peeled and finely chopped
Method
In a large heavy saucepan, combine milk and cardamom pods. Split vanilla bean and scrape seeds; add bean and seeds to milk mixture.
Heat until bubbles form around side of pan. Remove from heat; cover and let steep for 10 minutes. Strain and spices.
Return milk to heat; stir in sugar. Cook until bubbles form around side of pan. Whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly.
Add Lavender essential oil (Remember 1 drop at a time. Depending on your preference, it might only take 1 drop.)
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place bowl in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. When gelato is frozen, stir in peaches. Transfer to a freezer container; freeze for 2-4 hours before serving.
Comentários