Sage & burnt butter gelato

Sage & burnt butter gelato

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

This is the closest I will get to a savoury gelato. Donato proved me wrong with this one — it’s very popular when it’s in our gelato cabinet.

Here the gelato is infused with sage leaves that have been cooked in butter, then infused in milk. Often we strain out the herbs or flavouring, but for this recipe there is no need to strain the sage leaves because they will break up during the cooking and churning cycles, giving the gelato a punchy sage tone as well as attractive small green flecks.

Domestic

Ingredients

Quantity Ingredient
50g salted butter
5g fresh sage leaves
715g milk
145g sugar
45g skim milk powder
35g dextrose
5g stabiliser

Method

  1. Infusing

    Put the butter in a small saucepan over a medium heat and slowly heat the butter until it starts to bubble. Throw in the sage leaves and fry them in the butter, stirring frequently, for about 2 minutes, or until crisp. Keep the butter and sage leaves on a medium heat until the butter starts to colour slightly and begins to smell nutty, but be careful they don’t burn.
  2. Remove the pan from the heat, pour in your milk and then place the mixture in an airtight container and leave in the fridge overnight, or for at least 6 hours so the butter and sage infuse the milk. There is no need to strain the sage leaves before use.
  3. Mixing

    Put the sage-infused milk in a double boiler over a medium heat.
  4. Put all the powders in a bowl and mix until combined. When the milk hits 40°C, whisk in the powders and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes.
  5. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  6. Churning

    Turn on your gelato maker so it begins the freezing process.
  7. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  8. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  9. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Infusing

    Put the butter in a small saucepan over a medium heat and slowly heat the butter until it starts to bubble. Throw in the sage leaves and fry them in the butter, stirring frequently, for about 2 minutes, or until crisp. Keep the butter and sage leaves on a medium heat until the butter starts to colour slightly and begins to smell nutty, but be careful they don’t burn.
  2. Remove the pan from the heat, pour in your milk and then place the mixture in an airtight container and leave in the fridge overnight, or for at least 6 hours so the butter and sage infuse the milk. There is no need to strain the sage leaves before use.
  3. Mixing

    Put the sage-infused milk in a pasteuriser and select high pasteurisation.
  4. Put all the powders in a bowl and dry mix. When the milk hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  5. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  6. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  7. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C.
  8. Serving

    The serving temperature of the gelato should be around –11°C to –13°C.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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