This recipe uses a stracciatella technique for the pear, creating delicate, frozen shards that melt in your mouth, contrasted with the creamy, fragrant rosemary gelato base.
Yield: About 1 quart (1 liter)
Prep time: 30 minutes + chilling overnight
Cook time: 10 minutes
Freeze time: 30-60 minutes in an ice cream maker
Ingredients:
For the Rosemary Infused Gelato Base:
2 cups (500 ml) whole milk
1 cup (250 ml) heavy cream
3-4 (4-inch) sprigs fresh rosemary
4 large egg yolks
⅔ cup (130 g) granulated sugar
¼ tsp fine sea salt
For the Pear Stracciatella Ribbon:
2 ripe but firm Bartlett or Anjou pears
2 tbsp (30 g) granulated sugar
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) water
A pinch of salt
Instructions:
1. Infuse the Milk & Cream:
In a medium saucepan, combine the whole milk, heavy cream, and rosemary sprigs. Heat over medium heat until it just begins to simmer (small bubbles appear around the edges). Immediately remove from heat, cover, and let steep for 30 minutes to 1 hour, depending on how strong you want the rosemary flavor.
2. Prepare the Pear Ribbon:
While the base steeps, peel, core, and finely dice the pears.
In a small saucepan, combine the diced pear, 2 tbsp sugar, lemon juice, water, and a pinch of salt.
Cook over medium-low heat for 8-10 minutes, stirring occasionally, until the pears are very soft and the mixture has a jam-like consistency.
Remove from heat and let cool completely. For a smoother ribbon, you can puree it briefly with an immersion blender, but leaving it slightly chunky adds nice texture.
3. Temper the Egg Yolks:
In a medium bowl, whisk the egg yolks, ⅔ cup sugar, and salt until the mixture is pale, thick, and falls from the whisk in a ribbon.
Reheat the rosemary-infused milk/cream until it's just warm. Slowly, and while whisking constantly, pour about 1 cup of the warm milk mixture into the egg yolk mixture to temper it.
Pour the tempered yolk mixture back into the saucepan with the remaining milk/cream, whisking constantly.
4. Cook the Base to a Custard:
Cook the mixture over low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon (around 170-175°F / 76-80°C). Do not let it boil, or the eggs will scramble.
Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove the rosemary sprigs and any cooked bits of egg.
Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill thoroughly in the refrigerator for at least 4 hours, preferably overnight.
5. Churn the Gelato:
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20-30 minutes).
In the last 2-3 minutes of churning, slowly drizzle the cooled pear mixture into the gelato. It will freeze on contact and create delicate, shardy ribbons.
6. Freeze to Firm Up:
Transfer the gelato to an airtight container. Press a piece of parchment paper directly on the surface, then seal with a lid.
Freeze for at least 2-4 hours until firm enough to scoop, or overnight.
Serve with an extra fresh rosemary sprig for garnish. Enjoy the sophisticated, refreshing flavor!
Bianca's Tip: The rosemary should be a subtle, aromatic background note, not overpowering. If you're unsure, start with a 30-minute steep and you can always infuse it longer next time! Buon Appetito!
