Monday, June 18, 2012

Maple Ginger Gelato

Pour a little more © Cookaroo


I love maple syrup. Always have. On waffles. On pancakes. On French Toasts. On plain toasts (sometimes with a parantha) and very often as a topping on my ice cream. 

I love that smoky, barky not-cloyingly sweet notes of the syrup. Oh and not a tiny drizzle, I like a generous pour. Where my pancakes are drowning in the golden-hue of the syrup and gleaming, thanks to a happy pat of butter. Where every square of the waffle is filled with this molten-liquid, so that every bite is filled with pure happiness.

I must confess that as much as I love the syrup, I don’t eat it too often. Mostly because I try and make my bottle last as long as I can. I do wish, though, that I could use it with gay abandon. Eat maple roasted chicken, pork chops marinated in maple and maple slaw, oh I could go on. But I don’t have enough maple syrup to stretch it that far.

I am always willing to try things that have maple syrup in it. Bacon and maple breakfast plate (so quintessential American J ), maple spare ribs , maple ice cream.

Many years ago, as I waited for my train at Grand Central Station, I stumbled across a gelato bar where you could sample gelatos. Different berries, a  100 different combinations of chocolate, coffee, nuts – name the flavour – they had it. But my eyes only focussed on one – the maple-walnut gelato. I asked for a taste – the explosion of flavours were immense. The maple syrup hit you gently, smokey undertones with a mild sweetness. There was the creaminess of the gelato, the crunch of walnuts and an underlying note of ginger.

So delicious, I had to get one scoop. No two. On a waffle cone.

Ever since then, this is the one flavour I have been trying to recreate. I used ginger powder, but I think steeping the milk in some ginger would have been a good idea too. I used B-grade syrup but I suggest you use A grade.  I’m just waiting for some more Maple syrup to arrive from the land of syrup via the in-laws who are visiting in Canada.

While this is really quite good, I need to make it better, no cross that, I need to make it irresistible.

Pool of syrup © Cookaroo
Maple Ginger Gelato

Ingredients
3cups whole milk
4 large egg yolks
1/3 cup sugar
½ cup plus 4 tablespoons pure maple syrup (grade A for a delicate flavour and grade B for a richer maple taste)
4 tbslps ginger powder
  
      Directions          

1.      In a heavy saucepan mix the whole milk and ½ cup of maple syrup and the ginger powder. Place over medium-low heat, stirring occasionally until the mixture reaches 170°F.

 2.       In a standing mixer combine the 4 egg yolks with the sugar and beat until pale yellow in colour, and light and fluffy. Temper the egg yolks by very slowly adding the heat milk mixture, while whisking constantly. Once all of the milk mixture has been added to the eggs return the sauce pan to the heat and cook, stirring frequently, until the mixture reaches 185°F. You will know it is done when the custard coats the back of a wooden spoon.

3.      Allow mixture to fully cool before placing it in the refrigerator for at least 4 hours.

4.      Whisk in the remaining the maple syrup into the chilled custard. Pour the mixture into the container of an ice cream maker and follow the manufactures instructions.

5.      Once ice cream is finished gently transfer the gelato to an air tight container and freeze for at least 2 hours before serving. Serve with walnuts, almonds and additional syrup
  
Now you better scream © Cookaroo
I'm also sending this to Ice Cream blog hop  where you can get to see lots more frozen fun!

17 comments:

  1. sounds yum.. and am sure tastes yum tooo!!! Love the combination of flavours!

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  2. yum yum!!beautiful pics and yummy gelato!

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  3. Looks absolutely decadent and luscious with the maple syrup.

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    1. Thank you Radhika, did I tell you how much I lurrrve maple syrup :)!

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  4. I wish we had brought you to Canada in which case you could have selected the syrup of your choice because I am told it is available in different forms of adulteration like "pure honey" back in India. Nonetheless, don't worry, we will bring a bottle of pure Maple syrup. By the way, I enjoyed reading your column, though I prefer eating your preparations. AJ Philip

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    1. Thank you! To eat you'll have to come back!

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  5. You had me at "gelato", but you put maple in it and I am hooked! Thanks for sharing the ice cream love!

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  6. looks yummy- i add maple to everything too - try replacing honey with maple in your recipes- sheer bliss :)

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    1. Not a big honey fan but <3 maple syrup. Thanks Tanya

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  7. Wow - looks so so tempting!! I love maple syrup too :)
    http://shwetainthekitchen.blogspot.com

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