Sage Blackberry Swirl Gelato (Gelato di leggenda e mora)

With the deep flavors of the blackberries and the refreshing earthy flavors of the sage, this gelato will have you swooning.

Serves: 8Hands-on: 20 minutesTotal: 13 hours 20 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 3 cups whole milk
  • 1 cup sugar
  • ¼ tsp. salt
  • 1 vanilla bean, split and scraped
  • 5 large egg yolks
  • 1 cup heavy cream
  • 3 cups fresh sage
  • 2 tsp. vanilla extract
  • ⅔ cup seedless blackberry jam
  • 3 Tbsp. blackberry brandy or dark berry liqueur

Directions

  • In a small saucepan, combine the milk, sugar, salt, vanilla bean seeds, and empty bean pod. Stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.
  • After 1 hour, remove bean pod (save for later use). Reheat milk mixture over medium-low heat.
  • In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return egg mixture to saucepan, and heat until thickened. Pour ½ cup of the heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream.
  • Blanch the sage in boiling water for 10 seconds, then shock in an ice bath. Towel the leaves dry. Add leaves and remaining ½ cup of heavy cream to blender and process. Add sage mixture and vanilla extract to the prepared custard, allowing the sage to infuse into the mixture. Strain after 2 hours, and place in refrigerator until thoroughly chilled, about 5 hours or overnight. Just before churning gelato, stir together jam and liqueur thoroughly in a small bowl.
  • Add to ice cream maker and follow manufacturer’s instructions for freezing. Stop the churning as soon as the gelato is just frozen. Swirl in the jam mixture before placing into freezer.

Recipe Information

Serves: 8

Ingredients

  • 3 cups whole milk
  • 1 cup sugar
  • ¼ tsp. salt
  • 1 vanilla bean, split and scraped
  • 5 large egg yolks
  • 1 cup heavy cream
  • 3 cups fresh sage
  • 2 tsp. vanilla extract
  • ⅔ cup seedless blackberry jam
  • 3 Tbsp. blackberry brandy or dark berry liqueur

Directions

  • In a small saucepan, combine the milk, sugar, salt, vanilla bean seeds, and empty bean pod. Stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.
  • After 1 hour, remove bean pod (save for later use). Reheat milk mixture over medium-low heat.
  • In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return egg mixture to saucepan, and heat until thickened. Pour ½ cup of the heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream.
  • Blanch the sage in boiling water for 10 seconds, then shock in an ice bath. Towel the leaves dry. Add leaves and remaining ½ cup of heavy cream to blender and process. Add sage mixture and vanilla extract to the prepared custard, allowing the sage to infuse into the mixture. Strain after 2 hours, and place in refrigerator until thoroughly chilled, about 5 hours or overnight. Just before churning gelato, stir together jam and liqueur thoroughly in a small bowl.
  • Add to ice cream maker and follow manufacturer’s instructions for freezing. Stop the churning as soon as the gelato is just frozen. Swirl in the jam mixture before placing into freezer.

Nutrition Information

Nutrition Information
Amount per serving
Calories400
Total Fat17g
Saturated Fat10g
Cholesterol165mg
Sodium135mg
Total Carbohydrate52g
Dietary Fiber0g
Sugars49g
Protein6g