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.