Caviar & White Chocolate Gelato Recipe
Siberian Caviar, Tonka Bean, Hazelnut Oil
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Ingredients
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Gelato Base
Method
Making the Gelato
Prepare the Base
In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring until the sugar is dissolved.
Melt the Chocolate
Add the chopped white chocolate to the milk mixture and continue to stir until the chocolate is completely melted and the mixture is smooth.
Flavor the Gelato
Remove the saucepan from heat and stir in the grated tonka bean and a pinch of salt. Allow the mixture to cool to room temperature.
Chill the Mixture
Once cooled, refrigerate the mixture for at least 4 hours or overnight until well chilled.
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze
Transfer the gelato to an airtight container and freeze until firm, about 2-4 hours.