Category Archives: Gelato/Sorbet

Roasted Cinnamon Gelato

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Roasted Vietnamese Cinnamon Gelato

Ingredients

2 cups heavy cream
1 cup half-and-half
3/4 cup sugar
2 sticks of TSTE Korintje Cinnamon,Chunks pan roasted and ground in a grinder
1 TSTE nutmeg grated with a microplane
1/8 teaspoon TSTE Fleur de Sel
2 large eggs + 1 yolk
1 teaspoon TSTE Tahitian Vanilla 

Method

  • Mix cream, half-and-half, sugar, roasted cinnamon, nutmeg and salt in medium saucepan. Simmer on medium heat.
  • Beat eggs in medium bowl. Gradually add 1 cup of the hot cream mixture, whisking until well blended. Gradually whisk this mixture back into the remaining cream mixture in the saucepan.
  • Cook and stir on medium-low heat 2 to 3 minutes or until mixture thickens and coats the back of a spoon. Strain custard into medium metal bowl. Stir in vanilla.
  • Place bowl over ice water bath. Lightly whisk custard occasionally until cooled.
  • Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer’s directions.
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Prickly Pear Sorbet

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This recipe is quite simple. You will need an icecream maker of some kind, but even the very inexpensive ones work well for this. You will also need a fine sieve.

8 Prickly Pears (they call these Tuna) in Mexican markets. They come in yellow, orange and pink. My favorite is pink.

1 cup of simple syrup (half water/half sugar till sugar melts) or light agave syrup. Sometimes I put fresh mint in the syrup too.

Juice of three limes

1/4 cup raspberry liqueur  such as Framboise. This step can be eliminated if you do not want the liquor.

Often times you can find these pears growing wild and in gardens. In Mexico they also candy them. In Italy they are used to make gelato ad sorbet in the fall.

When making your simple syrup, you can add spices, in this case I used one cardamom pod, mint, a cinnamon stick and 3 star anise. These just flavor the syrup slightly.

Using a fork, cut off the ends of the prickly pear. Commercial pears like you would find in a hispanic grocery will have the little prickles removed. If you harvest them your self, you will need to be more careful. Hold the fork on one end, stand the pear on the other end and using a sharp knife cut just the skin from the pear. Then cut into large chunks and place in a food processor. Pour in the simple syrup, lime and liqueur. Pulse until the mixture is smooth.

Strain carefully, there are a lot of seeds inside. Cool the mixture.

Process as you would in any ice cream or gelato machine. Pack tightly in freezer containers. It will be ready to eat within a couple of hours.