So, let’s talk about putting fresh rosemary on our ice cream. It’s Monday. It’s raining. What else do we have to talk about? Probably nothing. Unless you want to talk about how this new Gatsby movie is coming out soon or, speaking of Leonadro DeCaprio, how I used to think Leo played Jimmy Darmody on Boardwalk Empire because I never watch tv with my glasses on? Oh you would rather talk about that? Dammit, no.
We’re talking about fresh rosemary and ice cream here today. Well, gelato actually. This chocolate hazelnut gelato. Gelato, ice cream.. what is the difference anyway? I used to think that egg yolks were the prerequisite for gelato, but apparently no. That’s wrong. It’s amazing what we can learn from Wikipedia, including that the Medici’s used to eat gelato back in the day in Florence. I wonder if they ever put rosemary on it.
I hope they did, for their sake. Because this chocolate-hazelnut-rosemary-whipped cream combo is honestly to die for. It’s the kind of dessert that some people who ate it are still talking about to this day (yea, I’ve been holding out on sharing this for a couple weeks now, mah b). The rosemary is really special. It works with chocolate in a way that I never would have thought about, until it was set in front of me one night at Jaleo and I haven’t looked back since. I highly suggest that you give this sundae a try. Trust me, you’ll want to talk about rosemary and chocolate too once you do.
Chocolate Hazelnut Gelato Sundaes with Fresh Rosemary & Almond Whipped Cream
Assembly for each sundae:
2 scoops Chocolate Hazelnut Gelato (recipe follows)
almond whipped cream (recipe follows)
~1 tsp fresh rosemary leaves
crushed toasted hazelnuts
1 spring fresh rosemary to garnish
Assemble the sundae by sprinkling 2 scoops of chocolate hazelnut gelato with fresh rosemary and hazelnuts. Add a dollop of almond whipped cream in the desired amount. Garnish with rosemary spring and serve.
Chocolate Hazelnut Gelato
Adapted from Giada
2 c whole milk
1 c heavy cream
1/2 c sugar, plus 1/4 cup
4 egg yolks
1/2 tsp vanilla extract
3/4 c chocolate-hazelnut spread (I highly recommend Justin’s or to reduce the sugar by half if you use Nutella)
In a saucepan over medium heat, combine the milk, cream, and 1/2 cup sugar. Cook until the sugar is dissolved, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow and the sugar has dissovled, about 4 minutes. Temper the egg mixture by pouring 1/2 cup of the warm milk and cream mixture into the egg mixture and stirring. Continue to add milk mixture to the eggs until you’ve mixed in about half. Add the egg mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until dissolved. Chill the mixture completely (1-2 hours) before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.
Almond Whipped Cream
1 c heavy cream
2 tbsp sugar
1 tsp almond extract
Using an electric mixer, whip all ingredients together until the cream thickens and stiff peaks form. Unused portion can be stored up to 10 hours in the refrigerator.