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For the win! 2010 02 Jul
tagBruine basterdsuiker, Butter, crème fraîche, Egg, expe, Experiment, Ijs, Kardemom, Milk, Nagerecht, Nectarine, Prosecco, Sugar, Wortel

For the win! 2010

I must admit, I’m not the biggest football fan as I used to be in my childhood. But the World cup is special event. So in honor of our Dutch national football team I created an orange nectarine-carrot gelato, inspired by Robert Gelato, Amy Johnson & David Lebovitz.

A recipe born from one simple twitter question. I asked @ijsgek, a local gelato shop owner, which flavour he would pair with nectarines. I knew he was the person to ask, because he is always looking for new flavour combinations. By the way, if you happen to be in the Netherlands, definitely go visit his shop in Utrecht. I can recommend his flavour of the week gelato, every week a new flavour pairing surprise.

The answer of course is also important. He suggested prosecco, a nice sparkling Italian wine, not a bad idea. First try was caramelizing the nectarines like Amy Johnson and adding the prosecco at the last few minutes. Already a great dessert. But I needed a bigger challenge, I wanted to make a gelato.

I used David Lebovitz, author of the perfect scope, vanilla ice cream recipe also as a base for this recipe. Again I caramelized the nectarines but also added some carrots. Together with the prosecco and cardamom the gelato got a nice flavour pairing.

I’m really happy with the end result. Let’s hope I can say the same about the football match against Brazil today in the quarter final, for the win!

Nectarine-carrot gelato

Ingredients

5 nectarines
5 carrots
100 grams brown sugar
bottle of prosecco
cardamom
butter
4 eggs
200 grams sugar
200 grams crème fraiche
250 ml milk

Preparation

First of all clean the nectarines & carrots. Remove the skin, the stone and cut the nectarines into quarters. Peel the carrot and cut them into small pieces. Put the nectarines and carrots in a bowl and add the brown sugar.

Heat a pan with butter and caramelize the nectarines & carrots in about 12 minutes. Add the prosecco in the last few minutes. Let the mixture cool down a bit and put it a food processor.

In the meanwhile you can go on with the preparations for the gelato. Create a custard base by warming milk in a pan. Get the yolks from the 4 eggs and whisk them together with the ‘plain’  sugar. After that add the warm milk and also whisk this together. Put the egg mixture back into the pain and slowly heat it until the custard thickens.

When it’s ready you can add the nectarine mixture from the food processor. Fold this together with some cream, I used crème fraiche. And I added some cardamom to give the taste a twist.

After that I froze it in a plastic container. For about every half an hour I took it from the freezer to break the frozen sections. This in order from preventing the mixture of turning into granita instead of ice cream. Of course if you have an ice machine this can more convenient!

As you can see in the picture I served a few scopes of gelato together with some left-over caramelized nectarines and nectarine syrup.

Recipe source: Roberto Gelato, She wears many hats & David Lebovitz

3 Responses to “For the win! 2010”
  1. National soccer team! 😉

  2. Roberto Gelato, goed ijs! 🙂

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