Fior di Latte Gelato with Wet Walnuts
- Level: Easy
- Yield: 1 quart
- Nutritional Analysis Per Serving (1 of 10 servings): 251 calories | 11g total fat | 6g saturated fat | 39g carbohydrates | 0g dietary fiber | 36g sugar | 2g protein | 37mg cholesterol | 230mg sodium
- Total Time: 30 min | Active Time: 15 min
Ingredients
For the Gelato:
- 2 cups whole milk
- 1 cup heavy cream
- 2/3 cup white sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon sea salt
For the Wet Walnuts:
- 1/2 cup light corn syrup
- 1/4 cup pure maple syrup
- 1 strip lemon zest, plus the juice of 1 lemon
- 1 cup walnuts, toasted and roughly chopped
- 1/2 teaspoon sea salt
Suggested Toppings:
- Sprinkles, mini chocolate chips, hot fudge, caramel sauce
Special Equipment:
- An ice-cream maker
Instructions
- Freeze the ice cream maker bowl the night before, if necessary. Set up a large bowl containing ice and a small amount of water.
- In a medium saucepan, whisk together the sugar, salt and cornstarch. Heat over medium and toast for about 3 minutes, stirring frequently, until fragrant.
- Gradually whisk in the milk and heavy cream, continuing to whisk throughout cooking until the mixture bubbles and thickens, approximately 5 to 6 minutes. Pour into a heatproof bowl set over the ice bath and whisk for 3 to 5 minutes to cool completely.
- Prepare the wet walnut sauce: Combine the corn syrup, maple syrup and lemon zest in a medium saucepan over medium heat. Bring to a boil and simmer for 5 minutes. Remove from heat, add the lemon juice, walnuts and salt, and set aside.
- Follow the ice cream maker manufacturer's guidelines and churn the cooled gelato base for around 15 minutes until thick and creamy.
- Transfer the gelato into bowls, top with wet walnuts and your choice of additional toppings. This gelato is best served fresh from the machine. If storing overnight in a sealed container, remove from the freezer 10 to 15 minutes before serving. The gelato keeps for approximately 1 month when frozen.
