salted honey gelato
made for a deli-inspired dinner party, August 2023
serves 6
adapted from Dana Cree’s Hello, My Name is Ice Cream to be dairy-free and simpler
ingredients
400mL coconut milk
100g honey
1/2 tsp salt
300g soy milk
50g glucose syrup
50g caster sugar
5 egg yolks
4g cornstarch, stirred into 8g cold water
method
in a medium saucepan, add the coconut milk (400mL), honey (100g), salt (1/2 tsp), soy milk (300g), glucose (50g), and caster sugar (50g)
over a medium-high heat, bring the mixture almost to a boil then take off the heat
in a small bowl, whisk the egg yolks (5) together with the cornstarch slurry (4g cornstarch in 8g cold water)
add the hot milk mixture to the eggs a spoonful at a time, whisking constantly
once you’ve added about 5 spoons of hot milk to the egg mixture, transfer the entire egg mixture to the hot milk pan and whisk thoroughly to combine
return to a medium low heat and whisk constantly until the mixture has thickened slightly
optional: place the saucepan in an ice bath and whisk to cool the mixture
transfer to a lidded container and refrigerate for at least 4 hours, preferable overnight
optional: chill serving bowls to avoid melting your freshly-frozen gelato
once totally chilled, add to ice cream maker and churn for 15-20 minutes until soft-serve consistency
spoon into chilled bowls, top with flakey salt and eat immediately
variations
apple & honey: serve alongside a puddle of apple compote for a more classic Rosh Hashanah treat
fig, rosemary & honey: infuse the coconut milk with a few sprigs of rosemary, and serve with fresh figs (if in season, lucky you) or swirl through with pieces of chopped dried figs