Author Notes: ...berry gelato. I am so grateful to both ChezSuzanne and Waverly with their helpful techniques and amazing flavors in their gelatos, that I tried my hand at one. In part because a new friend at our local market had inspired me to try her duck eggs, along with having a huge batch of cooked gooseberries on hand, this recipe evolved. Because duck eggs are so large, you don't need as many as if you were using chicken eggs. But they are divine. - Sagegreen
Makes 2 1/2 pints
- 2 cups buttermilk
- 1 cup heavy cream
- 1 teaspoon Tahitian or other high quality vanilla
- 1/4 teaspoon Saigon cinnamon
- 1/8 teaspoon fresh grated nutmeg
- 4 duck egg yolks, room temperature (or 5-6 regular egg yolks)
- 3/4 cups organic cane sugar or light muscovado sugar, if you have it
- 2 cups cooked, very lightly sweetened, then chilled gooseberries
- 1 tablespoon proseco (or vino verde)
- 1/2 teaspoon lemon zest
- mint or other herbal leaves for garnish
- In a heavy saucepan whisk the buttermilk and cream together with the vanilla and spices for about 5-7 minutes. Make sure this does not boil. Then take off heat.
- Whisk the duck eggs together with the sugar. (If your gooseberries are very sweet, then reduce the sugar to 1/2 cup). Stirring away, ladle in about half a cup of the warm liquid. Ladle in another half cup, stirring. Then stir in the egg mixture to the milk mixture. Simmer until the mixture will coat the back of a spoon, but make sure it does not boil. Take off heat. Cool, then refrigerate, covered for at least half a day, preferably overnight.
- When ready to process the ice cream, mash the chilled gooseberries up and stir in the proseco or wine and zest. Mix these in with the chilled milk base. Follow the instructions with your ice cream maker. Store in covered containers and keep frozen. Let the gelato soften before serving. Garnish with mint or other herb.