Dessert Italian

A trio of gelato for gelato brioche sandwiches

Name: Gelato brioche sandwiches recipe
Yield: 2L
Cuisine: /italian
Ingredients: Store-bought individual brioche rolls, halved crossways, to serve; 600ml thickened cream; 395ml can sweetened condensed milk; 2 oranges; 20.00 ml gin; 20.00 ml sweet vermouth; 80ml campari; Dash of bitters, plus 20.00 ml extra; 125ml aperol; 250ml milk; 1 tsp vanilla bean paste; 150g slivered pistachios; 20.00 ml pure icing sugar; Mint green gel food colouring, to tint; 500g pitted frozen cherries; Juice of 1 lemon; 80ml liqueur

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P108 A trio of gelato for gelato brioche sandwiches — A trio of gelato for gelato brioche.

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by Tracey Pattison

Delicious Team

May 02, 2023

Tracey Pattison shares a simple gelato recipe that can be flavoured three ways. Best enjoyed, of course, in between two moreish slices of brioche bun.

Store-bought individual brioche rolls, halved crossways, to serve

Gelato base (enough for 1 flavour)

600ml thickened cream
395ml can sweetened condensed milk

Burnt orange Negroni

2 oranges
1 tbs gin
1 tbs sweet vermouth
2 tbs Campari, plus 1/3 cup (80ml) extra
Dash of bitters, plus 1 tbs extra
1/2 cup (125ml) Aperol

Pistachio cream

1 cup (250ml) milk, plus 1/3 cup (80ml) extra
1 tsp vanilla bean paste
150g slivered pistachios
1 tbs pure icing sugar
Mint green gel food colouring, to tint

Cherry licorice

500g pitted frozen cherries
Juice of 1 lemon
1/3 cup (80ml) licorice-flavoured liqueur

Method

1.

For the gelato base: In a stand mixer with the whisk attachment, beat cream and condensed milk on medium speed until soft peaks form. Stir either burnt orange Negroni, pistachio cream, or cherry licorice flavouring through cream mixture until well combined. Spoon into an 8-cup (2L) capacity metal or ceramic pan. Cover surface directly with plastic wrap, then enclose entire pan in plastic wrap. Freeze overnight until firm. Serve scoops of gelato sandwiched between split brioche rolls.
2.

For the burnt orange Negroni flavour: Heat a chargrill pan over medium-high heat. Grill oranges for 5-8 minutes, turning occasionally, until skins are lightly charred. Remove and set aside for 5 minutes to cool slightly. Finely grate skins. Set aside. Juice oranges. Combine orange juice, gin, vermouth, Campari and a dash of bitters in a small saucepan over high heat. Boil, stirring occasionally, for 5-7 minutes until thickened and reduced to 1/3 cup (80ml). Set aside to cool. Stir in grated rind, extra Campari and extra bitters. Meanwhile, place Aperol in a small saucepan over medium-high heat, and boil, shaking pan occasionally, for 5-7 minutes until thickened and reduced to 1/3 cup (80ml). Set aside to cool. Stir Campari mixture through gelato base recipe until well combined, then continue recipe as directed, swirling the Aperol mixture through as you spoon into pan.
3.

For the pistachio cream flavour: Heat milk and vanilla in a small saucepan over medium heat, stirring occasionally, until mixture comes to a simmer. Stir in pistachios and sugar, then remove from the heat. Stand for 5 minutes, then transfer to a blender. Add extra milk and whiz, scraping down the sides of jug occasionally, until completely smooth. Tint liberally with food colouring until bright mint green (once folded through gelato base recipe, colour will soften). Stir through gelato base recipe until well combined, then continue recipe as directed.
4.

For the cherry licorice flavour: Place cherries, juice and 1/3 cup (80ml) water in a medium saucepan over high heat. Bring to the boil. Boil, stirring occasionally, for 5-7 minutes until cherries start to break down and liquid thickens and has reduced to 1/3 cup (80ml). Set aside to cool. Stir through liqueur. Using a hand-held stick blender, blend until smooth. Stir through gelato base recipe until well combined, then continue recipe as directed.