Wednesday, May 10, 2006 10:00 AM–3:00 PM
“Scented Geraniums in the Kitchen” & “not just desserts––sweet herbal recipes”

White Chocolate Geranium Gelato

Prep Time:  1 ½  Hours
Yields:  6-8 Servings

Comment:
Dr. James Pivetti of Reggio Emilia, the home of Parmesan cheese, first introduced me to true gelato. It was sitting on a bench in Parma’s town square that my palate first experienced a dessert I was destined to make and name after my friend. This creamy, intensely flavored delicacy is smoother than sherbet and richer than ice cream.

Ingredients:
3½ cups whole milk
2 tsps pure vanilla extract
¾ cup Baker’s white chocolate, coarsely chopped
9 egg yolks
1 cup superfine sugar
3 scented geranium leaves, washed

Method:
In a large, heavy-bottomed saucepan, combine whole milk and vanilla. Warm almost to a boil, remove from heat, swirl in chocolate and set aside. In a large bowl, whisk together egg yolks and sugar until mixture is pale and leaves a trail when the whisk is lifted. Slowly add milk to egg mixture, continuously stirring with a whisk. Strain into a clean saucepan or double boiler and cook over low heat for 10-15 minutes, stirring continuously until mixture is thick enough to coat the back of the spoon. Do not boil. Remove from heat and fold in geranium leaves. Allow to cool in refrigerator 3-4 hours, stirring occasionally to prevent skin from forming. Strain mixture and churn in ice-cream maker following manufacturer’s instructions.