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!
Ingredients
Ingredients
Directions
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.
