La Piña "catalana" Recipe
naranja-piña gelato, orange zest.
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Ingredients
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Gelato Base
Garnish
Method
Gelato Preparation
- 1
Combine Ingredients
In a medium saucepan, combine the whole milk, heavy cream, sugar, and orange zest. Whisk together over medium heat until the sugar is dissolved, and the mixture is warm but not boiling.
- 2
Add Flavorings
Remove the saucepan from heat and stir in the vanilla extract, pineapple puree, orange juice, and lemon juice. Mix until well combined.
- 3
Chill the Mixture
Cover the mixture and refrigerate for at least 2 hours, or until it is completely chilled.
- 4
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 5
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours, or until firm.
Serving
- 6
Prepare the Garnish
Before serving, prepare the garnish by cutting fresh pineapple into chunks and zesting an orange.
- 7
Scoop and Serve
Scoop the gelato into bowls or cones, and top with fresh pineapple chunks and a sprinkle of orange zest.