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The “Buontalenti” icecream

This gelato, named after Bernardo Buontalenti, a sixteenth-century Florentine who may have been one of the world’s original ice-cream makers, is made with any number of flavorings. The “secret” ingredient is usually a liqueur (such as Di Saronno Amaretto). A delicious alternative would be a pinch of mixed spices such as cinnamon, nutmeg, and allspice

Ingredients :

  • 2 cups whole milk
  • 3/4 cup minus 1 tablespoon superfine granulated sugar
  • 4 large egg yolks
  • 3/4 cup heavy cream
  • 1/2 teaspoon Di Saronno Amaretto or other flavoring (see note, above)

Preparation :

In a 2-quart heavy saucepan bring milk and about half of sugar just to a simmer, stirring until sugar is dissolved.

Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot milk mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Stir in cream and add liqueur. Chill custard, covered, until cold and up to 4 hours.

Freeze custard in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 2 hours.

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Comments

  1. [...] (gelato) recipe, but it appears to be a closely-guarded secret. However, I did come across one recipe for “Buontalenti” ice cream that has turned out very well, and importantly, doesn’t have silly instructions like checking [...]

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