Summer is almost over! We have one day left before the Autumnal Equinox on September 22. As we embrace the season’s end, we present to you a deliciously simple coconut gelato recipe from Pastry Chef Meredith Kurtzman of Mario Batali’s Otto Restaurant in NYC.
“Since it’s less fatty, we add stronger fresher flavors” says Chef Meredith of gelato vs ice cream. This recipe can be adapted to your creative heart’s desire. In lieu of the coconut, you could alternatively make:
- Vanilla Gelato: add one split vanilla bean to the warm milk, and top the finished gelato with a drizzle of olive oil and a pinch of sea salt
- Hazelnut Gelato: roast 2 cups of hazelnuts in a 325° F oven for 1 hour, grind them and add to the warm milk.
COCONUT GELATO
Chef Meredith Kurtzman
Makes 1 quart
Ingredients:
2 cups of dried unsweetened coconut
1 quart of milk
10 egg yolks
1 1/2 cups of sugar
1/2 cup of heavy cream
A pinch of salt
Method:
Toast the coconut in a 250 degree oven for 10-15 minutes.
Heat the milk in a saucepan. Add half of the sugar and bring to a simmer. Steep the coconut (or alternative ingredients) for 30 minutes. Whisk the other half of the sugar with the egg yolks in a heatproof bowl. Add the milk to the eggs, gradually so the eggs don’t cook, then return everything to the saucepan.
Gently cook, over low heat, stirring constantly until steam begins to rise. Add the salt and strain the mixture into a bowl.
Chill this custard by placing the bowl in an ice bath and then refrigerating it for at least 6 hours. Follow the directions for your home ice cream maker, OR simply harden in the freezer for an hour or two.
Garnish with a wafer, or pizzelle (Italian waffle cookie) if desired.
Find more delicious recipes from Chef Meredith Kurtzman in the cookbook “Molto Gusto: Easy Italian Cooking” written by our beloved idol Mario Batali.
