Rosemary Crème Fraîche Gelato

• date: 2022-05-14
• source:
  • https://foodandstyle.com/rosemary-gelato-with-creme-fraiche/
  • https://www.simplysogood.com/ricotta-gelato-with-balsamic-glaze-and/
• yields: 1 quart

Gallery:

• https://www.instagram.com/p/Cdkf4g9LKqX/

Ingredients:

• 840 ml (3.5 cups) half and half
• 155 g (2/3 cup) crème fraîche
• 4 sprigs 10 cm (4 in) fresh rosemary
• 21 g (3 Tbs) cornstarch
• 67 g (1/3 cup) sugar
• 133 g honey
• 237 ml (1 cup) balsamic vinegar

Directions:

1. infuse cream

   • place 3/4 of the cream in a large saucepan
   • bring to a boil over medium heat
   • add washed rosemary sprigs (whole)
   • reduce heat and fast-simmer for 1 minute
   • remove from heat, let stand for 15 minutes
   • strain out rosemary sprigs, leaving a few leaves

2. mix the dry ingredients

   • place the remaining cream into mixing bowl
   • add sugar and cornstarch
   • whisk until well combined

3. blend and boil

   • reheat the infused cream to a boil
   • whisk in mixture and stir until thickened (5 min)
   • whisk in honey

4. chill

   • transfer to an air-tight container
   • chill until it reaches refridgerator temperature (2 hrs?)

5. mix

   • whisk in honey, reserving 21 g (1 Tbs)
   • whisk in the crème fraîche until well blended
   • transfer to gelato maker
   • mix until thickened (about 50 minutes)
   • harden in freeze for a firmer texture

6. glaze

   • add the vinegar and reserved honey to a small pan
   • simmer until the mixture reduces by half
   • the glaze should coat the back of a spoon

Preserving:

• store in freezer