Chamomile Gelato

SAVEUR - - Contents -

MAKES ABOUT 6 CUPS; Photo at left Ac­tive: 40 min. • To­tal: 10 hr. 40 min.

“I try to draw at­ten­tion to the great in­gre­di­ents we have in Puglia,” says Goggi, who in­fuses gelato bases with fig leaves, le­mon balm, and, in this case, fresh chamomile flow­ers (pic­tured above). Carob pow­der, made from the pods of a tree of the same name, adds a light, co­coa-like fla­vor and color. If it’s dif­fi­cult to find, use co­coa pow­der.

3 cups whole milk 2¼ cups heavy cream 1 cup fresh chamomile flow­ers or ½ cup dried chamomile flow­ers 1 cup gran­u­lated su­gar 2 Tbsp. honey 1 Tbsp. carob pow­der Pinch of ground turmeric (op­tional) 1 In a medium pot over medium-low heat, add the milk and cream. Once just sim­mer­ing, add the flow­ers. Turn off the heat and let in­fuse for 30 min­utes.

2 Set a fine strainer over a bowl and strain the milk mix­ture, dis­card­ing the solids. Rinse and dry the pot and re­turn the milk mix­ture to it. Whisk in the su­gar, honey, carob, and turmeric if us­ing, and re­turn the pan to medium-low heat. Set a ther­mome­ter in the pot and cook, stir­ring con­stantly, un­til it reg­is­ters 185°F. Transfer the gelato base to a heat-re­sis­tant bowl, and cover with plas­tic wrap. Re­frig­er­ate for at least 6 hours, or overnight.

3 Pour the mix­ture into an ice cream ma­chine. Churn ac­cord­ing to the man­u­fac­turer’s di­rec­tions un­til it is the con­sis­tency of soft serve, about 22–24 min­utes.

4 Scoop the gelato into an air­tight con­tainer, then transfer to the freezer un­til firm, at least 3 hours.

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