Pairs with 2018 Moscato di Canelli

Ingredients:

  • 4 medium egg yolks
  • 3/4 cup of granulated sugar
  • 2 cups of whole milk
  • 1 cup of heavy cream
  • ½ cup Benessere Vineyards Moscato
  • A little grated lemon zest or vanilla extract (optional)

Tools:

  • Heavy bottom saucepan
  • Whisk
  • Sillicone spatula
  • Fine mesh sieve

Directions:

Step 1) – Whip the egg yolks with the sugar at high speed for about 5 minutes, until the mixture is pale yellow and the consistency of a fluffy cream. A stand mixer or hand mixer is preferred to get the most air in the mixture, but you can beat them by hand with a whisk, it will just require more time.

Step 2) – Pour the milk and cream into a heavy bottom saucepan and bring it almost to a boil. If you have a kitchen thermometer, you are looking for a temperature of 85°C / 185° F. It is extremely important NOT to let the mixture come to a boil. Cook for about 5 then. remove from the heat. If you are adding lemon zest or vanilla extract, you will do this now.

Step 3) –Next you will slowly incorporate the hot milk/cream mixture with the egg/sugar mixture.  Slowly drizzle the hot milk/cream into the egg/sugar mixture, stirring constantly to prevent curdling. This process also pasteurizes the eggs. Once you have finished incorporating the two, put the mixture back on the stove. Cook for about 5-7 minutes until the mixture coats the back of a spoon.

Step 4) – Strain the Gelato base through a fine sieve and refrigerate for a minimum of 4 hours and up to overnight.

Step 5) – Now if you have an ice cream maker, pour the mixture into the machine and start it. It will take about 30-40 minutes, depending on your machine. Once it is the consistency of a firm soft serve, slowly drizzle in the ½ cup of Benessere Vineyards Moscato and let it continue to run for another 5 minutes.

If you do not have a Gelato or ice cream machine, pour the mixture into a gelato container and place it in the freezer for about 4-5 hours. You will need to remove the mixture from the freezer and mix for approx. 30 seconds every 30 minutes (until it is ready to serve consistency) to prevent ice crystals from forming and ensure a creamy finished product.

Step 6) – Turn off the machine and pour the mixture into a shallow container with a lid (you want a container that is just a little deeper than the size of your Gelato scoop) then put the lid on and immediately transfer to the freezer for at least 1 hour. After an hour, check the consistently of your Gelato to determine if it is ready to serve. This part is entirely up to your personal taste!

Step 7) – Once you have determined your Gelato is ready to go, scoop and serve in your favorite glass or bowl.

I recommend serving the Moscato Gelato with fresh peaches, to bring out the stone fruit notes in the wine, and a glass of our Moscato of course!

*Authentic Italian Gelato is always a freshly made product so it will be best when consumed within the first 2 days.

Recipe by, Kristine Youngberg – General Manager 


 

Cocktails made with wine?  You probably think we’re going crazy, but in fact Mixologists have long used wine as mixers in their cocktails and they can be quite TASTY!

So, as we head into Spring and Summer, our team decided to take on the challenge of creating some specialty cocktails made with Benessere Vineyards 2020 Pinot Grigio, 2020 Rosato di Sangivoese and 2018 Moscato di Canelli and we are excited to share them with you!  Enjoy!


 

 

Wine Cocktail Recipes