Huckleberry Pie Gelato Serves 6-8
Ingredients
Pie Dough 9 oz . All-Purpose Flour ¼ tsp . Salt 6 oz . Butter ( cold cubed ) 3 oz . Water ( cold ) 3 oz . Sugar
Gelato Base 3 cups Milk 1½ cups Heavy Cream 1½ oz . Glucose ¼ tsp . Salt 7 oz . Sugar 3 oz . Egg Yolk 1 tsp . Vanilla Extract
Huckleberry Jam 6 oz . Huckleberries ½ Lemon 3½ oz . Sugar ½ tsp . Pectin
Preparation
Pie Dough
Combine the flour and salt in the bowl of an electric mixer . With the mixer running on medium-low speed , add the cubed butter a few pieces at a time . When the butter pieces are about the size of lima beans , add the cold water and continue mixing until the dough comes together to form a ball . Do not overmix . Let the dough rest in a refrigerator for 15 minutes or until ready to use . Preheat the oven to 375 ° F and line a baking sheet with parchment paper . On a floured surface , roll the pie dough out until it ’ s ¼-inch thick . Cut the dough into 1-inch x 1-inch pieces or as evenly as possible . Lightly brush the pieces of pie dough with water and dip in the sugar . Bake at 375 ° F for 12-15 minutes or until golden brown . Let cool . Set aside 4 oz . of the baked pie crust pieces for the gelato base . Break up the rest of the pie crust into small pieces by hand and reserve for churning .
Gelato Base Combine the milk and cream in a medium size pot and heat over medium heat until it ’ s just under the simmering point . Pour the hot milk mixture over the reserved 4 oz . of pie crust . Let steep for 20 minutes . Strain the milk mixture through a mesh sieve lined with cheesecloth and squeeze out as much liquid as possible . Discard soaked pie crust . Return the strained milk mixture to a medium pot and add the glucose , salt and half of the sugar . Heat over medium-high heat until just under the simmering point . Just before your milk mixture is ready , combine the egg yolks and remaining sugar and immediately whisk together until the yolks become slightly fluffy and light in color . Turn off heat and slowly temper the hot milk mixture into the yolk mixture by whisking continuously . Do this until 1 / 3 of your milk mixture is added to the yolks . Return the liquid to the pot over medium heat , whisking continuously , and bring to 180 ° F . Immediately turn off the heat . Strain the gelato base through a fine mesh sieve and cool in an ice bath until cold . Add the vanilla extract . Mature in the refrigerator for 12 hours or overnight before churning .
Huckleberry Jam Combine the huckleberries , 2¼ oz . of the sugar , and the juice and zest of half a lemon in a small pot over medium-low heat , stirring frequently . Heat until the sugar has dissolved and the berries start to break down . Combine the pectin and remaining sugar in a small bowl with a whisk . Add the pectin and sugar to the huckleberry mixture while whisking to avoid the pectin clumping . Continue to whisk over medium heat until the mixture has thickened slightly and all the sugar has dissolved , about 2 minutes . Immediately remove from heat . Pour the jam into a shallow dish and cover it with plastic wrap so it directly touches the jam , this will prevent a film from forming . Let the jam cool and set completely in the refrigerator for several hours before using .
Assembly
Once the gelato base has matured and the jam has cooled and set , you are ready to churn . Churn in an ice cream machine according to manufacturer ’ s instructions . Once the gelato has reached the desired consistency , fold in the jam and reserved the pie pieces . The gelato can be kept in an airtight container in the freezer for one week .
Wine Match
Valdiguié , Broc Cellars , Mockvin du Broc , Green Valley , California , 2013 .
Volume 3 • Issue 39 47