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Spring in the Indian subcontinent is a short but glorious window. It is the time when the heavy winter air lifts and the jasmine begins to perfume the evenings. Before the intense heat of May takes over, there is a perfect moment to experiment with the delicate, ephemeral flavours of flowers. Gelato is the ideal canvas for these scents. While traditional ice cream is airy and fluffy, gelato is known for being dense, silky, and intense. Normally, achieving this texture involves an expensive machine that slowly paddles the mixture as it freezes to prevent large ice crystals from forming. However, you can achieve a remarkably similar result with a simple two part base: double cream and sweetened condensed milk. By whipping the cream to stiff peaks, you incorporate just enough air to keep the dessert scoopable, while the high sugar and fat content of the condensed milk keeps it from turning into a solid block of ice. This method is particularly useful for Indian kitchens where counter space is at a premium and the humidity can make traditional ice cream making a bit of a gamble. The secret lies in the fat content. Ensure you are using a cream with at least thirty five per cent fat to get that professional finish.
1. Rose And Cardamom Gelato
The Ingredients
• 500 ml Cold Double Cream
• 397 g Sweetened Condensed Milk
• 2 tablespoons Dried Food Grade Rose Petals
• 1 teaspoon Finely Ground Cardamom Powder
• 1 teaspoon Beetroot Juice for a natural pink tint
To begin this recipe, take 50 ml of the cream and heat it in a small saucepan with the rose petals and cardamom. Bring it to a gentle simmer then remove from the heat and let it steep for twenty minutes to draw out the floral oils. Strain the mixture through a fine sieve into a bowl and stir in the condensed milk and beetroot juice until the colour is a uniform, soft pink. In a separate large bowl, whip the remaining cold cream until it reaches stiff peaks. Gently fold the rose mixture into the whipped cream using a spatula, being careful not to deflate the air you have worked in. Transfer the mixture to a freezer safe container and freeze for six to eight hours until firm but still yielding.
Image credit: Freepik
2. Lavender And Wild Honey Gelato
The Ingredients
• 500 ml Cold Double Cream
• 300 g Sweetened Condensed Milk
• 100 g Local Wild Honey
• 1 tablespoon Culinary Lavender Buds
• A tiny pinch of sea salt
First, lightly crush the lavender buds in a mortar and pestle to release their natural oils and fragrance. Warm the honey slightly in a pan and stir in the lavender and salt, then let the honey sit for at least thirty minutes to absorb the floral scent. Once infused, strain the honey to remove the buds and combine it thoroughly with the condensed milk. Whip the double cream in a chilled bowl until it is thick and airy. Fold the honey base into the cream carefully to keep the volume, ensuring no streaks remain. Pour the mixture into a tin and freeze until firm, resulting in a dessert that is both herbaceous and deeply sweet.
Image credit: Unsplash
3. Hibiscus And Zesty Lime Gelato
The Ingredients
• 500 ml Cold Double Cream
• 397 g Sweetened Condensed Milk
• 3 tablespoons Dried Hibiscus Petals
• 2 tablespoons Freshly Squeezed Lime Juice
• 1 teaspoon Grated Lime Zest
Start by steeping the hibiscus petals in 30 ml of hot water for ten minutes to create a concentrated floral tea with a deep magenta hue. Strain the tea and let it cool completely before mixing the hibiscus concentrate, lime juice, and lime zest into the condensed milk. Whip the double cream in a chilled bowl until it holds its shape and forms stiff peaks. Fold the bright pink condensed milk mixture into the cream until the colour is consistent throughout. Freeze the mixture for at least six hours, creating a gelato that offers a refreshing tartness perfect for warmer spring afternoons.
Image credit: Unsplash
4. Jasmine And Poached Peach Gelato
The Ingredients
• 500 ml Cold Double Cream
• 397 g Sweetened Condensed Milk
• 1 tablespoon Jasmine Tea Leaves or 10 Fresh Mogra Flowers
• 2 Ripe Peaches, finely diced
• 1 tablespoon Caster Sugar
Place the peaches in a small pan with the sugar and a splash of water, cooking them on low heat until they are soft and the liquid has turned into a thick syrup. Set these aside to cool completely. Meanwhile, infuse the cold cream with the jasmine tea or fresh flowers overnight in the fridge to develop a heady floral base. Strain the cream to remove the solids and then whip it to stiff peaks before mixing in the condensed milk. Gently swirl the cooled peach pieces through the mixture so they stay in clusters rather than disappearing into the base. Freeze the final mixture until set, allowing the scent of Mogra to shine through every bite.
Image credit: Pixabay
5. Elderflower And Lemon Curd Gelato
The Ingredients
• 500 ml Cold Double Cream
• 300 g Sweetened Condensed Milk
• 4 tablespoons Elderflower Cordial
• 4 tablespoons Tangy Lemon Curd
Begin by whisking the elderflower cordial directly into the condensed milk until it is well combined and fragrant. In a separate bowl, whip the double cream until it is thick and luscious, then fold the floral milk into the cream using slow, sweeping motions. Once the mixture is transferred to the freezing container, dollop the lemon curd on top in small spoonfuls. Use a skewer or a knife to create elegant swirls of lemon curd throughout the gelato, ensuring you do not overmix it. Freeze for at least six hours to allow the flavours of the elderflower and the sharp citrus to meld together beautifully.
Image credit: Unsplash
6. Orange Blossom And Salted Pistachio Gelato
The Ingredients
• 500 ml Cold Double Cream
• 397 g Sweetened Condensed Milk
• 2 tablespoons Orange Blossom Water
• 1/2 teaspoon Vanilla Extract
• 50 g Toasted Salted Pistachios, roughly chopped
This recipe brings a Mediterranean flair to your spring table by combining citrus scents with nutty textures. Start by stirring the orange blossom water and vanilla extract into the condensed milk, ensuring the floral notes are evenly distributed. In a large bowl, whip the double cream until it forms stiff peaks and then fold in the infused milk mixture. Once the base is smooth, gently fold in the chopped pistachios to add a savoury crunch that balances the floral sweetness. Transfer the mixture to a container and freeze until firm, serving it as a sophisticated end to a spring lunch.
Image credit: Pixabay
