From fruity gelato to boozy granita… Jacob Kenedy of iconic ice cream shop Gelupo shows us how to whip up summer’s best-loved treats.
Think of gelato and you’ll probably think of pistachio. It is the flavour that has become the poster figure of Italian ices, as it is so very delicious, so very ubiquitous and so very unique.
Ricotta and sour cherry
I make my sour cherry (amarena) gelato with a ricotta base – it has a subtle cheesecake complexity and richness. This gelato has become Gelupo’s signature.
It is a sin to make this gelato with anything but the finest, ripest, juiciest peaches. You can use white or yellow peaches (or indeed nectarines). On balance, I prefer the colour and delicacy of white peaches, but you should be driven more by the quality of what’s available.
Oh, WOW! Raspberry. It has to be in the top three sorbets. There is something so intense and indulgent about it.
With no milk in it, this sorbet stays true to the bitter, sinful characteristics of chocolate.
Aperitivo time – and the omnipresent spritz – is the Veneto’s gift to the world and it also makes this great granita.
Elderflower, cucumber and gin granita
This is a very English granita, if such a thing is not contradictory – three flavours that, above all, scream of Queen and Country.
Stracciatella (meaning ‘raggedy’) is like a choc-chip, where molten chocolate is run through the gelato towards the end of its churning, creating fine chocolate shreds. You could omit the stracciatella for a plain mint gelato. But why would you?
The dream machines
YOU’s Eleanor Maidment picks her top ice-cream makers.
A brilliant budget (and compact) option for a first foray into ice-cream making. You’ll need to freeze the bowl at least 12 hours in advance of churning, but it can then whip up 500ml of ice cream in 20-30 minutes.
So easy, with a built-in freezing unit that chills the ice cream base as it churns. It can make up to 1.5 litres of ice cream in about 30-40 minutes.
One for enthusiasts, with separate churning options for 2 litres of ice cream in 30 minutes.
Buy the book
Our recipes are from Gelupo Gelato by Jacob Kenedy, published by Bloomsbury, price £14.99. To order a copy for £13.19 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.