Blackberry and Whiskey Gelato with Spicy Sweet Pecans
Gelato at home? Yes!! And this Blackberry and Whiskey Gelato is a good place to start. With a little heat thanks to spicy, sweet pecans, this boozy bite is a perfect ice cream dessert ending for a great Italian meal.
Servings 8
Equipment
- ice cream maker
Ingredients
- 1 ½ cup sugar
- ¼ cup cornstarch
- 3/ tsp kosher salt
- 2 ⅔ cup organic whole milk divided
- ⅔ cup organic heavy cream
- 1 tsp vanilla
- 1 ½ T whiskey I used Woodford Reserve
- 1 jar Blackberry Crofter's Organic Just Fruit Spread or your favorite Crofter's flavor
- 1 bag sweet and spicy pecans I used Trader Joes'
- vanilla pizzelle cookies
Instructions
- Freeze ice cream bowl according to manufacturer's directions but you shouldn't be able to hear any liquid splashing around inside.
- In medium saucepan over medium heat, whisk dry ingredients together for 1 minute.
- Add 1 2/3 cup of whole milk. Continuously stirring over medium heat as the contents of the pan thicken ( should take about 5 minutes). Heat for an additional minute at a low boil, stirring the whole time.
- Meanwhile, in a measuring cup combine the remaining cup of milk, heavy cream, whiskey and vanilla.
- After the six minutes are up and the base is thickened, turn off the heat and add the remaining milk/whiskey mixture to the pan.
- Pour contents of pan into a wide, shallow glass bowl and cover with plastic wrap. Store in refrigerator until the base reaches 42° temp. This should take about 2 hours. You can also set the bowl over a pan or sink filled with ice if you're in a hurry. But make sure you stir the base before taking the temp of the contents as the center could still be warm. Don't rush this step!
- Pour chilled base into prepared ice cream maker and process according to manufacturer's directions. My ice cream maker takes approximately 25-30 minutes to thicken.
- Remove the paddle from container and spoon 1/3 of ice cream base into the bottom of long rectangular freezer-safe container (needs a lid).
- Layer 1/2 jar of the fruit spread over the ice cream base. Sprinkle with a moderate layer of pecans.
- Repeat the layering ending with the final 1/3 of ice cream base.
- Cover the container and freeze for about 6 hours till firm.
- Remove from the freezer about 10 minutes before serving. Serve immediately with extra chopped pecans on top and a side of vanilla pizzelle cookies.
Notes
- for ages 21 and over
- serve with Italian pizzelle vanilla cookies
