from Emiko Davies
Serves 6-8 people
500 ml whole milk
250 ml cream
150 gr sugar
2 sprigs of rosemary (whole)
It goes without saying here that because of the simplicity of this recipe, you should seek out the best quality ingredients you can: the sweetest, most aromatic rosemary and milk that really tastes of milk – my pick would be organic and unhomogenised, and as fresh as possible.
Combine the milk and sugar together in a saucepan and heat gently with the rosemary. Watch the mixture carefully to make sure it does not boil, but just reaches the point where tiny bubbles (and perhaps even a little foam) appear around the edges of the pan, then take the pan off the heat.
Cover and allow to cool to room temperature, add the cream, then remove the rosemary and strain (in case any leaves are floating about). Place in your ice-cream machine according to its instructions.
Homemade gelato usually benefits from a rest in the freezer for about an hour before serving if you have just made it, or if it’s been in the freezer for overnight or longer, about 15 minutes out of the freezer before serving!