some of you may already know that i am a die hard australian food publications fan, starting with vogue entertaining + travel, delicious., donna hay, and last but not at all least, gourmet traveller. when lifestyle photographer keiko oikawa of nordljus blog ran her idea for her in the kitchen with recipe, i was happy to see that her favorite recipe was inspired by one from gourmet traveller. The editorial staff was kind enough to grant us permission to reprint their recipe for sweet chestnut and rosemary gelato. who knew that ice cream (like lara ferroni’s recipe also!) could be so unconventional? as you ponder whether you’ll make this ice cream this weekend or at least before chestnuts are no longer in season, i will be looking for other fantastic products and flavors to share at the slow food salone del gusto in turin! have a great weekend! -kristina
about keiko oikawa, in her own words: i’m originally from japan and now live in the uk (with my british husband matthew and cat maya), working as a lifestyle photographer. i picked up my first camera when i started a food blog about 3 years ago – i knew straightaway it was something i would really enjoy that combines my love for cooking, traveling and appreciating the aesthetics of life. i feel privileged that my work takes me to places i’ve never been – it’s fascinating to see and learn about other cultures both through my eyes and the lens. although i’ve always been interested in design, i previously worked as a piano tuner, so music (including playing the piano) is something i can’t live without too. you can visit my portfolio site right here.
click here for keiko’s sweet chesnut and rosemary ice cream recipe, or just click “read more” below.
Sweet Chesnut and Rosemary Ice Cream
(adapted from Gourmet Traveller)
Note: Sweetness of chestnut purée varies from brand to brand, so be sure to check the taste of the infused milk mixture and if required, adjust to taste by adding sugar. (Bear in mind that pouring the syrup over will make it much sweeter.) Alternatively, you could make your own chestnut purée by cooking (peeled) chestnuts in milk and sugar.
Makes about 1 quart
300 g (10.5 oz) sweetened chestnut purée
4 stalks of rosemary
350 ml (1 1/2 cups) whole milk
350 ml (1 1/2 cups) double/heavy cream
6 large egg yolks
2 tbsp dark rum (optional)
For rosemary syrup
150 g (3/4 cup) caster sugar
150 ml (2/3 cup) water
2 stalks of rosemary
Stir the milk, chestnut purée and rosemary in a saucepan over medium heat until the purée dissolves. Simmer for about 5 minutes then remove from the heat, cover and let steep for about an hour (or longer if you would like a stronger flavor).
In a bowl, whisk the egg yolks until pale. Rewarm the milk mixture and slowly add into the yolks, constantly stirring as you pour. Return the mixture to the pan and cook over medium heat, constantly stirring with a wooden spoon until the custard thickens and coats the back of the spoon.
Place an empty bowl into an ice bath, and strain the custard into it. When cool, remove the bowl from the ice bath and chill in the fridge. Stir in the cream (and rum if using) and churn in your ice-cream machine according to the manufacturer’s instructions.
For the rosemary syrup, place the sugar and water in a sauce pan over medium heat until the sugar dissolves. Add the rosemary, and simmer for 7-8 minutes until it becomes slightly syrupy. Remove from the heat and discard the stalks when cool.
Drizzle the syrup over the ice-cream to serve.
Why I choose this recipe: I love making and eating ice-cream at any time of year, so I’m always looking for interesting flavor combinations. Using chestnuts in desserts heralds the arrival of autumn for me and this recipe. My recipe is an adaptation of a recipe for Sweet Chestnut and Rosemary Gelato I saw in Australian Gourmet Traveller, one of my favorite magazines. It seemed a perfect indulgence for a chilly autumn evening!
It’s lovely just as it is, but I also tried making another batch, adding chocolate for Stracciatella.
Melt 120g (4 oz) dark chocolate and drizzle in a fine stream into the ice-cream right at the end of churning. It adds richness and lends a lovely texture.
