Plum gelato – Sicilian style

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8 Responses

  1. Simon North says:

    5 stars
    I’m making this right now! Fingers crossed! I’ll let you know how it goes. Really enjoying the website, by the way.

    • Anders says:

      Simon – happy to hear that you enjoy the site! And I hope you’ll like the plum gelato – it has become one of my personal favourite recipes:)

  2. Sonia Mehrotra says:

    I’d like to make mango gelato. Please advise quantity of mango/ mango purée and whatever steps need to be taken in the methodology. Thanks in advance.

    • Anders says:

      Hi Sonia,
      You could substitute the plum purée for a roughly equivalent amount of mango purée (about 2 mangoes’ worth). That should do the trick.

  3. Bill says:

    Hello Anders and thank you for this amazing website! I have been making many flavours for my kids and neighbours these past few years, and I love my base recipe. However I cannot get it to work properly with fresh fruit purée such as mango. Maybe you can give me a little advice?

    – 2 cups heavy cream
    – 1 1/2 cups whole milk
    – 3/4 cup plus 2 tablespoons sugar
    – 2 tablespoons cornstarch
    – 2 tablespoons tapioca starch
    – 1/4 teaspoon kosher salt

    I warm up the milk and cream for a while, then mix it little by little into the starches and then incorporate it all. If I want a very fresh mango flavour, would I just add the purée after the churning? I’m afraid all the water will form crystals in the freezer and make it less creamy and smooth. I am willing to try your plum recipe with the arrowroot but I would really love to get this going with my tried and true base that I already love. Thank you for any help you can offer. I have tried this by adding fruit to the base before starches, after starches, and nothing seems to work right.

    • Anders says:

      Hello Bill, and happy that you like the website!

      I also tend to strive to maintain the nice freshness of fruit flavours so I understand you well.
      While I also understand your wish to hold onto your favourite base recipe, you may have to consider doing a least some tinkering since fruit purées a) tend to contain varying amounts of water and b) varying amounts of sugar. Roughly speaking, my guess is that you may need to up the sugar and/or the starches a bit if you want your recipe to work better here: exactly how much would depend on the fruit purée and the amount of it you plan to put into your ice cream.

      Other things you might want to consider when it comes to the “fruit freshness” is to reduce the heated cooking-part: adding fresh fruit to hot bases tend to make them less fresh-tasting/more jam-like. On that note, you could test using only tapioca starch and/or arrowroot instead of cornstarch (the first two require less heating to ‘activate’, and leave little or no aftertaste), and/or adding the fruit purée once the heated base has been taken off the stove to cool down. Going even a step further, you could finish the base without the fruit and then add the (appropriately sweetened) fruit purée during the churning. You could even apply it after the churning, for example by adding it as a ripple to the freshly churned ice cream just before you put it all into the freezer to firm up. Best of luck!

      • Bill says:

        Thanks for the hints Anders. An update – I made half a recipe with my regular base, but using only tapioca starch, and some extra sugar. I got the base almost boiling, then added 100g of cold acerola pulp to the pot. Then starch after that. As you suggested, the tapioca needed less setting time so the fruit did not stay in the heat very long and did not end up with a cooked fruit flavor. Success! Acerola pulp is pretty watery so I think I will add some more starch next time but your ideas were a great help.

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