ROASTED PLUM, GIN & BROWN SUGAR GELATO WITH LITTLE BEAUTY BOYSENBERRIES

Serves at least 8.

What better way to say 'I Love You' than with a scoop or two of delicious homemade gelato. This tangy, gin infused sweetest-of-treats will have everyone you love dashing for seconds.

It might seem like 2 days is one day too long to spend thinking about pudding, but I promise you every step is as simple as pie.

We must wax lyrically about Little Beauty Freeze Dried Boysenberries. They’re bursting with flavour and contain the goodness of potassium and anthocyanins.

Waiheke Distlling Co. Red Ruby Gin is our gin of choice for this recipe. Infused with the sweetness of ripe cherries, it adds yet another layer of deliciousness.  

THE PLUMS

Roasted plums – see recipe here
½ t cinnamon powder

THE GELATO

1 ½ c milk
2 c double cream
1 vanilla pod
1 T white sugar
3 large eggs
¾ cup brown sugar 

TO SERVE

Little Beauty Freeze Dried Boysenberries

TODAY'S METHOD

TO PREPARE THE PLUMS

Dust the plums with cinnamon but don’t use too much. Squish the plums with your fingers to remove the pips. You’ll be left with a delicious sweet plum gin slurry.

Refrigerate overnight.

TO MAKE THE GELATO CUSTARD

Pour the milk and cream into a heavy bottomed saucepan. Sprinkle white sugar evenly on top. Slice the vanilla pod length ways, open and place in the saucepan along with the cream and milk.  

Over a low heat, bring the mix to nearly boiling. There’s no need to stir. The sugar layer will prevent any burning.

While the milk and cream are heating up, whisk the eggs and sugar until thick and pale.

Remove the vanilla pod and pour 1/2 c boiling milk mix into the eggs and brown sugar, and whisk vigorously.

Over a low heat, pour the milky egg mix over the hot milk and cream then whisk-whisk-whisk.

Using a wooden spoon, stir constantly until the custard thickens a little and coats the back of the spoon. If you drag your finger in a line along the spoon, the custard is ready when it holds the line without dribbling.

Scrape any remaining vanilla seeds from the pod with a knife and stir into the custard.

Refrigerate overnight.

TOMORROW'S METHOD

Pop a 2 L bowl or container of your choice in the freezer to cool down while you're making the gelato.

In a Nutri Bullet or blender, blend half of the plums until completely smooth and place the other half aside for later (you'll swirl this through the gelato when it is finished). Add a little bit more gin if you prefer a stronger gin taste.

Stir the cool custard and blended plums together and mix until well combined.  

Following your ice cream maker instructions, pour the mix into your ice cream maker and blend for 25 - 30 minutes. It will be soft serve at this point.

Swiftly layer the soft serve gelato with swirls of the remaining unblended plum mix into your frozen container, finishing with a swirl of unblended plums on top.  

Freeze until firm and serve with a hefty scattering of Little Beauty Boysenberries.

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