Goodnight fiordilatte ice cream
Giorgia Eugenia Goggi x Wilden.herbals
She’s Head Chef of Masseria Moroseta, an enchanting oasis in the very heart of Puglia. Giorgia Eugenia Goggi has created the perfect relaxing ice cream with our Remedium n. 1 – Night.
- 1 l whole fresh milk
- 250 g fresh cream
- 250 g light brown sugar
- 60 g delicate honey
- 6 g white carob flour
- A pinch of fleur de sel
- 3 teabags of Remedium n.1 – Night
- kitchen thermometer
- whisk and sieve
- immersion blender
- ice cream machine
Pour milk and cream in a saucepan until temperature reaches around 65° C. Open the tea filter bags and pour the herbs into the hot milk and cream mixture. Stir it up, put it aside, cover with plastic wrap and gently let infuse the herbal tea for an hour.
Then filter the mixture and add honey, sugar and carob flour. Put it again on the stove and cook until the temperature reaches around 80° C, always stirring with the whisp. Use the immersion blender to emulsify, pour the mixture in an airtight container and let it cool.
Our mixture has to thicken: leave it in the fridge for 12 hours.
Use the immersion blender to emulsify and pour the mixture into the ice cream machine.
You can use coconut sugar or muscovado in order to have a rounder, nuttier taste. Use goat or sheep milk to have a rawer note. You can replace delicate honey with molasses or honey malt.