Sourdough Gelato
Sourdough Gelato
If you’ve ever wondered what else you can do with your sourdough loaf, then you have to try sourdough gelato!
The fresh sourdough is sliced and infused into the milk, which gives the gelato a fantastic flavour. It is creamy, with the caramelised taste of the crust with a hint of those sour notes.
If you don’t fancy sourdough, this would also be delicious with brioche!
Looking for other gelato flavours? Check out my other recipes.
Ingredients
Method
Take the fresh sourdough and slice it into large chunks. Set this to one side.
Add the milk into a large saucepan and bring it to a gentle boil.
Remove it from the heat and stir in the sourdough. Cover the pan with a lid and allow it to cool at room temperature for 30 minutes, then refrigerate for 8 hours.
Once infused, strain the mixture through a sieve into a medium saucepan, and weigh 730g of milk, pressing the bread firmly with the back of a spoon to squeeze out any liquid. If for some reason you don't have enough milk, just top it up with some fresh milk.
Into a small bowl, add the sugar along with the ice cream stabiliser and whisk to combine.
Add the glucose syrup to the infused milk, and whisk the mixture over a medium heat, cooking it to 45C/113F.
Add in the sugar mixture as well as the egg yolks and whisk constantly until it reaches 85C/185F on a digital thermometer.
Immediately remove it from the heat and pour it into a tall measuring jug. Blend for 30 seconds with a hand blender.
I prefer to transfer the mixture to a vacuum-sealed food bag and chill it in a bowl of ice water for 20 minutes. Alternatively, just pour the mixture into a large bowl and place it into a sink of ice water, stirring occasionally for 20 minutes. Cover the surface with clingfilm and refrigerate overnight to mature.
The next day, blend the mixture one more time with a hand blender for 30 seconds, then pour it into your gelato/ice cream machine to churn. The amount of time it takes for your mixture to churn will depend on your machine so follow the manufacturer's guidelines. The machine I use is a Musso Lussino 4080.
Note – the longer the mixture is kept in the freezer, the more the texture will deteriorate as water molecules form larger ice crystals. For the best texture, it’s best to churn and serve it the same day.
This year’s gelato week was so creative and varied, and this one is most intriguing. In one of the videos, you asked for suggestions for next year. While not a flavor per se, I would love to see your ultimate ice cream sandwich.
Love it – thanks!
Looks tasty, however that is not dough that is bread!
It got me inspired though, will try do something good with sourdough.
Hello chef
Can we try this recipe in soft serve machine, this will work
You can give it a go!
Amazing!!! Love it – idea for next year… I’d love a Whiskey Gelato!!! Specifically something really smoky like Ardberg 10 😍
oh yum! good idea!