Method
For the gelato, heat milk and cream over medium heat until hot but not boiling. Remove from heat. Place egg yolks, sugar, cinnamon and nutmeg into a bowl and mix till thick and pale in colour.
Then add the hot cream mixture and whisk continuously. Pour the mixture back into your pot. Stir over low heat for 4-5 minutes or until thick - to be very precise up to 82°C.
Remove from heat and pour back into the bowl and mix in sweet potato puree. Mix well with a hand blender and set aside to cool. Refrigerate the mix for min 4-6 hours or overnight.
Pour the cooled custard into an ice cream machine and follow the manufacturer's instructions till the ice cream is firm.
If you don’t have a gelato maker, place the custard into a deep tray in the freezer for 1hr. Then every 30min take it out and beat with an electric mixer. Repeat this till gelato is firm (3-4 times).
Serve 1 gelato scoop into a glass, pour on top a shot of espresso coffee, garnish with toasted hazelnuts and a dusting of icing sugar.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
