Burnt Milk Gelato

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Gelato Base

  • 4.5 kg / 9 lb 14.73 oz / 74.98% milk
  • 348 g / 12.28 oz / 6.96% heavy cream
  • 801 g / 1 lb 12.25 oz / 16.02% sugar
  • 352 g / 12.42 oz / 7.04% egg yolks

Method

  1. Cook the milk in a very tall pot until the milk solids and fat burn on the bottom of the pot, thus infusing the milk with its flavor. Reserve 3.5 kg / 7 lb 11.46 oz of the burnt milk.
  2. Make the gelato according to the Classic Ice Cream Method.
  3. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  4. Once the base has aged, churn to the desired consistency.
  5. Harden for at least 2 hours and up to 4 hours. Reserve until needed.