Making Artisan Gelato by torrance Kopfer

Making Artisan Gelato by torrance Kopfer

Author:torrance Kopfer
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2009-07-14T16:00:00+00:00

honey and toasted sesame seed gelato

Honey is a wonderful ingredient in that it adds sweetness to a recipe as well as imparts a lovely flavor. Numerous varietal or artisanal honeys are available on the market today. Experiment with several to see which one your palate prefers.

If you are unable to find toasted sesame in the store, don’t despair. Sesame seeds are easily toasted in the same manner as roasting nuts (see page 71). However, keep a watchful eye on them, as they burn easily.

Place the milk and honey in a medium-size, heavy-bottomed saucepan and stir to combine. Place over medium heat and cook, stirring occasionally, until the mixture registers 170°F (77°C) on an instant-read thermometer.

In a nonreactive, medium-size bowl, whisk together the egg yolks and sugar until foamy and slightly thickened.

Carefully temper the egg yolks (see page 64) with the hot milk mixture by slowly adding about half of the hot liquid to the eggs, whisking continuously. Whisk the heated egg mixture into the saucepan with the hot milk and return to the stove top. Stirring continuously with a wooden spoon or heatproof rubber spatula, cook the mixture over medium heat until it registers 185°F (85°C) on an instant-read thermometer or is thick enough to coat the back of the spoon or spatula, taking care to make sure the mixture does not boil. Remove from the heat. Emulsify the mix (see page 68), if not completely smooth, before incorporating into the cold cream.

Pour the heavy cream into a clean, large stainless-steel mixing bowl or glass set over an ice bath (see page 67).

Pour the heated custard through a fine-mesh sieve or strainer into the cold cream, add the sesame oil and seeds, and stir until fully incorporated. Stir occasionally (about every 5 minutes or so) until the mixture has fully cooled. This should take about ½ hour. Remove the mixing bowl from the ice bath, dry off the bottom of the bowl if necessary, cover with plastic wrap, and chill in the refrigerator for at least 8 hours or overnight.

When ready, pour the chilled mixture into the ice-cream maker and process according to manufacturer’s specifications.

Remove the finished gelato from the ice-cream maker and place in a plastic container. Cover with plastic wrap by pressing the wrap gently against the top of the gelato, affix lid to container, and place in the freezer to fully harden before serving.

Yield: approximately 1 quart (528 g)


2 cups (475 ml) whole milk

⅓ cup (115 g) strong-flavored honey (darker in color)

4 large egg yolks

¼ cup (50 g) granulated sugar

1 cup (240 ml) heavy cream

1 teaspoon (5 ml) toasted sesame oil

1½ teaspoons (4 g) toasted sesame seeds


An alternative to oven roasting is to place the sesame seeds in a clean, dry skillet over medium heat. Stir with a spoon or heatproof spatula. Let rest for about 30 seconds, stir, let rest for another 30 seconds, stir, and so on, until the seeds begin to turn golden brown. Be very careful, at the moment they start to brown, the seeds will go from perfect to burned in the blink of an eye.


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