Nanette got herself an ice cream maker for her birthday and ever since (it has only been a couple weeks) we have been chatting about ice cream and gelato.  She made a cinnamon gelato that was sweetened with honey and said it was to die for.  Since we were pretty sure a big bowl of it would not make the flight over from Melbourne, she passed along the recipe and in true Chez Us form I decided to up the game with this recipe for Cinnamon Gelato with Malassadas.

Cinnamon Gelato 1109

I decided to remake a Portuguese favorite, the Malassada, to serve with it.  Instead of the traditional big piece of “fried” dough, I gently fried small little pillows of the batter and then rolled them in unrefined sugar that I barely kissed with orange essence.  The slightly sweet fried dough went so well with the warm honeyed ice cream.  The only thing missing was a friend to share this with.

You will not want to miss Nanette’s Gelato, she served hers with a warm sugary plate of Loukoumades – she gives you the easiest recipe for making Loukoumades as well;  guess what I will be making next time!

Thank you for joining us at the Chez Us table;  we love having you here.

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Milk, Honey & Cinnamon Gelato

*Adapted from Falling Cloudberries Cookbook

Ingredients:

  • 300ml full fat organic milk
  • 300ml organic cream
  • 3 organic egg yolks (optional) * I did use them
  • 1 tsp ground cinnamon
  • ½ cup organic raw honey * I used a deep amber

How To:

  1. Bring milk, cream, cinnamon, and honey slowly to the small boil in a saucepan.  Remove from heat and temper your egg yolks into the mixture.
  2. Once tempered slowly add to the milk mixture and whisk to incorporate.  Return to a very low heat and slightly simmer, while stirring constantly, for about 5 minutes.  It is very important to continue to stir and to do it over low heat or you will scramble your mixture.
  3. Remove from the heat and transfer the mixture to a bowl.  When it’s cool, place the bowl in the refrigerator for at least 30 minutes (I left it overnight).
  4. Put the mixture into your ice cream machine and process according to the instructions included.
  5. Serve.
  6. Eat.

Portuguese Malassadas

Ingredients:

2 1/4 cups All Purpose (AP) Flour – sifted, I usually do it about 5 times
1 tsp. yeast
3 T. sugar
1/8 cup warm water
1 cup milk
1/3 cup butter
1 tsp. salt
4 eggs
1 tsp. lemon extract  (I did not use for this recipe)
Canola or Vegetable oil for frying

How To:

Mix yeast with 1 T. of sugar and warm water, set aside in a warm place until foamy. Heat milk with butter and salt until hot but not boiling. Take off of heat and let cool slightly.

Mix flour with 2 T. of sugar. Mix in 4 eggs and extract.

Add the milk mixture slowly and mix.

Add the yeast mixture and stir well. Let sit about 20 minutes.

Then knead, may need to add more flour, if the dough is too sticky. Do this process 3 times.

Then let rise in a warm place, until doubled, about an hour.

Heat canola oil until very hot. Drop small handful, stretched slightly, into the hot oil. cook and turn until golden brown.

I like to lay them on a paper towel to absorb extra oil.

While still warm, roll them in sugar until coated.

Serve.

Eat.

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