Inca-Inspired Quinoa Gelato

Ingredients

In the original Italian recipe, gelato al fior di latte is made with milk, cream, and sugar. In this Inca-inspired adaptation, we have incorporated quinoa, a staple grain of the Andean region, to add a unique flavor and texture to the gelato. This adaptation pays homage to the Inca cuisine by incorporating their ancient grain into a beloved Italian dessert. We alse have the original recipe for Gelato al fior di latte, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) cooked quinoa 1/2 cup (100g) cooked quinoa
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. 2.
   Remove the saucepan from heat and let it cool for a few minutes.
3. 3.
   In a blender or food processor, blend the cooked quinoa until smooth.
4. 4.
   Add the quinoa puree and vanilla extract to the milk mixture. Stir well to combine.
5. 5.
   Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
6. 6.
   Once the gelato reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
7. 7.
   Serve the Inca-inspired Quinoa Gelato in bowls or cones and enjoy!

Treat your ingredients with care...

• Quinoa — Make sure to cook the quinoa until it is tender and has absorbed all the liquid. Rinse the quinoa thoroughly before cooking to remove any bitterness.

Tips & Tricks

• For a richer flavor, you can substitute half of the whole milk with cream.
• Experiment with different toppings such as toasted quinoa, chocolate shavings, or a drizzle of honey for added indulgence.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.

Serving advice

Serve the Inca-inspired Quinoa Gelato in bowls or cones. Garnish with a sprinkle of toasted quinoa or a drizzle of honey for an extra touch of flavor and presentation.

Presentation advice

For an elegant presentation, scoop the gelato into individual serving bowls or glasses. Top with a few fresh berries or a sprig of mint for a pop of color.