last summer we spent some unforgettable moments in the mountains with Alessandra and Valerio (two members of our gelato jury “Buon cucchiaio”) .
As big eaters that we are, we tasted all the local special products available at that time of year (mushrooms, game, sausages, milk, cream, yogurt, all strictly alpine).
This gelato (home-made italian ice cream) recipe is a reminder of our breakfasts and snacks in the mountains.
200 ml. of milk
300 gr. of white whole yogurt
50 gr. of cream
90 gr. of sugar (if available, replace 35 gr. of sugar with dextrose)
10 gr. of milk powder
3 gr. of stabilizer
Mix all dry ingredients together, then add the liquids and mix well.
Put the mix in a saucepan and heat gently up to 85 ° with the help of a thermometer.
Allow the emulsion to cool down; in the meantime, turn on the gelato maker machine and stir for about 30/40 min. or until you see a well mounted gelato.
Let stand in the freezer for about 1 hour.
Put the berries in a saucepan along with sugar and liquor then simmer on low heat for a few minutes.
If you prefer you can smash and sift it.
In the meantime, take a cup and place 2 or 3 scoops of yogurt gelato and pour over a couple of tablespoons of sauce and serve quickly.
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