Chamomile Gelato

Serves
makes 6 Cups
Time
10 hours 40 minutes

EVA KOLENKO

Published on September 21, 2018

“I try to draw attention to the great ingredients we have in Puglia,” says Goggi, who infuses gelato bases with fig leaves, lemon balm, and, in this case, fresh chamomile flowers (pictured above). Carob powder, made from the pods of a tree of the same name, adds a light, cocoa-like flavor and color. If it’s difficult to find, use cocoa powder.

What You Will Need

Ingredients

3 cups whole milk
2 ¹⁄₄ cups heavy cream
1 cup fresh chamomile flowers or ½ cup dried chamomile flowers
1 cup granulated sugar
2 tbsp. honey
1 tbsp. carob powder
Pinch of ground turmeric (optional)

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Instructions

Step 1

In a medium pot over medium-low heat, add the milk and cream. Once just simmering, add the flowers. Turn off the heat and let infuse for 30 minutes.

Step 2

Set a fine strainer over a bowl and strain the milk mixture, discarding the solids. Rinse and dry the pot and return the milk mixture to it. Whisk in the sugar, honey, carob, and turmeric if using, and return the pan to medium-low heat. Set a thermometer in the pot and cook, stirring constantly, until it registers 185°F. Transfer the gelato base to a heat-resistant bowl, and cover with plastic wrap. Refrigerate for at least 6 hours, or overnight.

Step 3

Pour the mixture into an ice cream machine. Churn according to the manufacturer’s directions until it is the consistency of soft serve, about 22–24 minutes.

Step 4

Scoop the gelato into an airtight container, then transfer to the freezer until firm, at least 3 hours.

In a medium pot over medium-low heat, add the milk and cream. Once just simmering, add the flowers. Turn off the heat and let infuse for 30 minutes.
Set a fine strainer over a bowl and strain the milk mixture, discarding the solids. Rinse and dry the pot and return the milk mixture to it. Whisk in the sugar, honey, carob, and turmeric if using, and return the pan to medium-low heat. Set a thermometer in the pot and cook, stirring constantly, until it registers 185°F. Transfer the gelato base to a heat-resistant bowl, and cover with plastic wrap. Refrigerate for at least 6 hours, or overnight.
Pour the mixture into an ice cream machine. Churn according to the manufacturer’s directions until it is the consistency of soft serve, about 22–24 minutes.
Scoop the gelato into an airtight container, then transfer to the freezer until firm, at least 3 hours.