The milk flower gelato with violet enchanted me.
Finally, with the first cool days, I dare a cream gelato recipe, with cream, whole milk, and sugar. However, this milk flower gelato is special because it is flavored with violet using a few drops of natural essence from the Drogheria Torielli, a historic shop in Genoa. I don’t know if it’s only in my city, but here in Genoa, every tray of marrons glacés worth its salt, in the best pastry shop windows, is decorated with a few candied violet petals. It’s no coincidence that the recipe for these delicate crystallized flowers is on the blog of a very talented Genoese colleague of mine, named Basilico e Limone. So I waited for slightly cooler days to serve the milk flower gelato with violet with broken marron glacé and violet sugar sprinkles, colorful and fragrant crunchy. If, like at my home, you love marrons glacés, don’t miss out on this delicious ice cream cup.
Among my recipes, you’ll also find low-calorie fresh fruit sorbets because they are fat-free, very original and refreshing. Even savory ones, like the melon sorbet with shrimp skewer or the avocado sorbet with sun-dried tomatoes and feta.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
What You Need for Milk Flower Gelato
The ingredients and quantities are those for milk flower gelato; to flavor it with violet, just add a few drops of violet essence.
- 4 cups whole milk
- 1 cup sugar
- 1 cup whipping cream, 35% fat
- 5 oz marrons glacés (broken, the weight varies according to taste)
- 2 tbsps sugar sprinkles (violet-flavored)
From today you can receive all the new recipes on the Telegram channel of my blog. It’s free and to subscribe, just open this link: in this way, you will always be updated on recipes, secrets, tips, and news. You will be able to receive all the recipes on your phone, without risking missing any and without needing to enter any phone number or email address; if you then wish to leave the channel, simply delete it.
I would be very grateful if you wanted to share the Telegram channel of my blog with friends and acquaintances interested.
Tools
Milk flower gelato is made with an ice cream maker. Mine is a storage one and it’s this.
How to Prepare Milk Flower Gelato with Violet and Marrons Glacés
First of all, it is necessary to cool the ice cream maker’s bowl very well in the freezer for 48 hours. Then, we prepare the mixture for the gelato: while the cream waits in the fridge, heat the milk with the sugar so that the latter can dissolve well, then let it cool again in the refrigerator and add the violet essence, one drop at a time.
Set up the ice cream maker and turn on the paddles, then pour in the milk and sugar mixture, which will begin to cool. Finally, whip the cream until it is well firm; add it spoon by spoon to the working gelato and let it churn for 45 minutes.Serve the milk flower gelato with violet in individual cups, adding a sprinkle of violet sugar sprinkles and some pieces of marrons glacés as desired.
Natural flavors are a great resource in the kitchen. However, they must be of excellent quality, otherwise, they will have a chemical taste that is anything but good. In addition to the more familiar ones, such as lemon, almond, or rum, there is an endless variety of natural flavors with which to flavor both sweet and savory preparations.
It’s advisable to use the flavors sparingly, adding one drop at a time until you achieve the right intensity of flavor: I love delicate scents and for my dose of gelato (about 800 grams) I used six drops of violet. In case you don’t have a good quality flavor, you can replace it with a little syrup to be added directly to the cup, instead of the decorative sprinkles I used.The Torielli shop ships in Italy and abroad: you will find the references in the recipe notes.
Finally, I leave a few sweet recipes prepared with the use of natural flavors, something I often do because I can add flavor and scent without increasing sugars.
• Pear Marmalade with Violet
• Truly Good Rose Cake
• Persian Pudding
• Sicilian Almond Paste
Secrets and Tips
I happily use natural flavors, but they must be of good quality. I buy them (and much more…) at the Drogheria Torielli, in the heart of Genoa’s historic center. The two sisters who bring this historic and irreplaceable shop to life are kind and knowledgeable. For those who want something from outside Genoa, know that they ship. Here are the shop’s contacts:
– email: [email protected]
– phone: 010 246 39 08
– cell: 333 814 86 21
BACK TO HOME, and you will find many other recipes, a section dedicated to vegetarian cooking and one for traditional Ligurian recipes.
Also follow me on Facebook and Instagram. My pages are full of quick recipes and many useful tips: so you will no longer find yourself without dinner ideas.
Note: This recipe contains affiliate links.
