As Italian, I always thought that Gelato is one of the symbols of Italian food in the world as well as the Parmigiano Reggiano PDO. This gelato flavor has an amazing creamy texture with a hint of salty aftertaste. The nut brittle (almonds, hazelnuts, walnuts and peanuts) add a sweet and crunchy twist to this delicious gelato flavor.
Enjoy the last days of summer…buon appetito!!!
1 cup (250 ml) whole milk
3/4 cups (175 ml) heavy whipping cream
1 teaspoon vanilla extract
1/2 cup (50 gr) Parmigiano Reggiano PDO, grated
0.4 cup (80 gr) granulated sugar
5 tbsp (20 gr) nonfat dry milk
1/4 teaspoon guar gum
1/2 cup (100 gr) croccante (Italian nut brittle), chopped
Chop the nut brittle into small pieces, set aside. In a medium bowl, combine sugar, dry milk and guar gum, set aside. In a medium sauce pan, heat milk, heavy whipping cream and vanilla extract. As soon as little bubbles form around the milk mixture, remove from heat and add the Parmigiano Reggiano. Stir vigorously until the Parmigiano dissolves into the milk mixture. With an immersion hand blender, whiz the milk and Parmigiano mixture gently adding in the sugar mixture. Whiz together all the ingredients until the dry ingredients are dissolved into the liquid ones. Pour the gelato mixture through a fine mesh strainer into a bowl, previously placed into an ice bath. Let cool completely, then remove the bowl from the ice bath and cover tightly with cling wrap. Put in the fridge for at least 4 hour. Pour the gelato mixture into the gelato machine and let churn for about 20 minutes. A couple of minutes before the gelato is ready, add the chopped nut brittle and churn briefly. Place the gelato into a container, sprinkle with some nut brittle. Move the gelato into the freezer for at least 2 hours before serving.
Photo by Ale Gambini
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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