gelato recipes

Campfire, or burnt marshmallow gelato recipe

Posted by Ricardo's Gelato on

In this recipe, as the taste of marshmallow must be the predominant one, using a vanilla bean is optional, as the strongest taste must be the marshmallow. A teaspoon of real vanilla extract will do. PS: in the course of gelato making, I’ve gone through a number of vanilla pods and when they are done I drop them in vodka and now have my own, and don’t have to pay $18.95 for a tiny vial of it. 

Campfire, or burnt marshmallow gelato recipe

In this recipe, as the taste of marshmallow must be the predominant one, using a vanilla bean is optional, as the strongest taste must be the marshmallow. A teaspoon of real vanilla extract will do. PS: in the course of gelato making, I’ve gone through a number of vanilla pods and when they are done I drop them in vodka and now have my own, and don’t have to pay $18.95 for a tiny vial of it.

  1. First there’s the usual portion of 1.5 cups of whole milk and .5 cups of heavy cream. Combine and heat until there are bubbles around the edges. Take care not to let the mixture boil. Turn off the heat.
  • Whisk about ¾ cup of sugar and four-five egg yolks, until yellow and pale. An immersion mixer does this the best.
  • Then temper the eggs by pouring tiny portions of warm cream and milk into them, spoonful by spoonful, hoping to avoid scrambling the eggs. Later, you’ll pour the completed base through a sieve to take out any coagulated material.
  • Place half the mini marshmallows (100g/3.5oz) on a baking tray. Heat under a grill (broiler) as close to the heat component or flame as possible for a couple of minutes until toasted on top. You can decide the level of charring, though dark brown not black is best at this stage.  Note: don’t leave them even for a second. the sugars in the marshmallows can catch and set alight very quickly.
  • To mix well combine the marshmallows and the base in a blender so they are thoroughly mixed then cool overnight.

Here’s the big secret – the big reveal — the next day before churning, broil a cup more marshmallows but let them get charred as they would from a campfire. This is what makes the true campfire flavour. Be very careful, watch them carefully to avoid starting a fire in your oven (some culinary paper under the marshmallows keeps them from sticking to your sheet pan but it can burn). Then as you churn, slide them in the mixture. That’s what will make those you serve it to go ooh and aah. Store in an air tight container in the freezer. Don’t let it sit for too long. Not that it’ll be a worry as it will be in great demand right away.

A report from the centre of the gelato earth: Italy!

My partner and I just returned from two weeks in Italy, not just for reporting on gelato but for the sunshine and fantastic food, too. Well, maybe for the gelato.  I wanted to get to the bottom of the fundamental question on everyone’s mind – is the gelato better in Italy – than in Toronto, with its extensive…

Ricardo's Gelato's avatar by Ricardo's Gelato

Hart Melvin’s Gelato Fresco: artisanship in a short cut world

When the history of the Toronto gelato industry is written – and I am probably the one to write it – the name Hart Melvin and Gelato Fresco (GF) will stand the tallest among the various pioneers. Founded 38 years ago, GF may not have been the oldest Toronto gelato maker; that distinction most likely belongs to La Paloma, now 56. However,…

Ricardo's Gelato's avatar by Ricardo's Gelato
  1. First there’s the usual portion of 1.5 cups of whole milk and .5 cups of heavy cream. Combine and heat until there are bubbles around the edges. Take care not to let the mixture boil. Turn off the heat. 
  • Whisk about ¾ cup of sugar and four-five egg yolks, until yellow and pale. An immersion mixer does this the best. 
  • Then temper the eggs by pouring tiny portions of warm cream and milk into them, spoonful by spoonful, hoping to avoid scrambling the eggs. Later, you’ll pour the completed base through a sieve to take out any coagulated material. 
  • Place half the mini marshmallows (100g/3.5oz) on a baking tray. Heat under a grill (broiler) as close to the heat component or flame as possible for a couple of minutes until toasted on top. You can decide the level of charring, though dark brown not black is best at this stage.  Note: don’t leave them even for a second. the sugars in the marshmallows can catch and set alight very quickly. 
  • To mix well combine the marshmallows and the base in a blender so they are thoroughly mixed then cool overnight. 

Here’s the big secret – the big reveal — the next day before churning, broil a cup more marshmallows but let them get charred as they would from a campfire. This is what makes the true campfire flavour. Be very careful, watch them carefully to avoid starting a fire in your oven (some culinary paper under the marshmallows keeps them from sticking to your sheet pan but it can burn). Then as you churn, slide them in the mixture. That’s what will make those you serve it to go ooh and aah. Store in an air tight container in the freezer. Don’t let it sit for too long. Not that it’ll be a worry as it will be in great demand right away. 

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