Saffron-Cardamom-Rose Gelato
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2 cups heavy cream
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3.5 cups whole milk
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1 cup sugar
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.3 grams xanthan gum (approx. 1/16 teaspoon)
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1 gram carrageenan (approx. 1/2 teaspoon)
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2 teaspoons rice flour
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3/4 teaspoons salt
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1 tablespoon sugar
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1/2 saffron threads
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8 green cardamom pods
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1 tablespoon dried rose petals
Method:
Heat the milk, cream, cup of sugar, crushed cardamom, and rose petals until almost to a boil. Turn off the heat and allow the mixture to infuse for 10-20 minutes. Measure out the rice flour, salt, gums, and additional 1 tablespoon of sugar. Mix together. Turn the heat back on under the cream mixture and whisk in the gum mixture. Bring to a simmer for 10 seconds and remove from heat. Strain. Add the saffron threads. Chill the gelato base over ice. Refrigerator the gelato base until you are ready to churn it in your ice cream maker. (It should keep for 2-4 days in the refrigerator.)
Mint Gelato
Method:
Heat the milk, cream, sugar, and mint until almost to a boil. Turn off the heat and allow the mixture to infuse for 10-20 minutes. Measure out the rice flour, salt, gums, and additional 1 tablespoon of sugar. Mix together. Turn the heat back on under the cream mixture and whisk in the gum mixture. Bring to a simmer for 10 seconds and remove from heat. Strain. Chill the gelato base over ice. Refrigerator the gelato base until you are ready to churn it in your ice cream maker. (It should keep for 2-4 days in the refrigerator.)
Mahaleb Gelato
Follow the directions for the mint gelato above and substitute 1 tablespoon crushed mahaleb seeds for the mint.
