Recipe: Bourbon-Pluot Gelato

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Recipe: Bourbon-Pluot Gelato

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Recipe Type: Dessert

Author: Tea

Prep time: 10 mins

Cook time: 65 mins

Total time: 1 hour 15 mins

Serves: 6-10 depending on size of scoops.

This is a delicious cool summer treat made with bourbon and pluots.Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.

Ingredients

• 1/2 cup whole milk
• 1/2 cup half & half
• 1/2 cup heavy cream
• 1/4 + 1/4 cup sugar (any kind will do)
• 2 ripe pluots
• 1/2 cup water
• 1/2 tsp vanilla
• 2 egg yolks
• 1/4 cup whole fresh sage leaves
• 1/4 cup bourbon (I used Buffalo Trace)

Instructions

1. Tear pluots into small pieces.
2. Put water, 1/4 cup sugar, sage and pluots in a small saucepan over high heat until water begins to boil and sugar is dissolved.
3. Turn heat to low, add vanilla. Let cook, stirring intermittently, until pluots have cooked down and liquid has become syrupy. (This can take about 20 minutes
4. While pluots are cooking, mix milk, half & half, and cream together.
5. Add sugar and eggs and whisk together well.
6. Put milk mixture into gelato maker and begin freezing according to instructions.
7. Remove sage from pluots
8. Put pluots in freezer and wait until cool
9. When milk mixture is halfway hardened, stop freezer and add pluots, syrup from pan, and bourbon.
10. Continue freezing in gelato maker until done.
11. Eat soft or freeze 2 hours or more for scoopable gelato.

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Mirrored from Nommable!.