Friday, 27 September 2013

How Cookie Butter Conquered the World, Vol. 2: Gelato

My philosophy is that anything that's good on its own is even better in gelato.

Cookie Butter Gelato

Plain Base*
1 cup cookie butter (I used Trader Joe's crunchy variety)
1 teaspoon pure vanilla extract
4 tablespoons Frangelico or amaretto (or a blend of both)
1/8 teaspoon xanthan gum (optional)
12 Speculoos bicsuits, crumbled
Make the Plain Base (below), adding the cookie butter as described and chilling as directed.

Whisk into chilled plain base the vanilla extract, Frangelico/amaretto, and xanthan gum (if using).

Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions.  Add the crumbled Speculoos 5 minutes before the churning is completed.  Transfer to an airtight container and freeze for at least 2 hours before serving.

* Plain Base
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar


In a heavy-bottom saucepan, combine the milk and cream.  Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.   Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185F.  Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl.  Add the cookie butter and stir until melted and incorporated in.  Let cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

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