North Korean-style Cream Gelato

Ingredients

In this North Korean adaptation of Gelato alla crema fiorentina, we incorporate ingredients and spices commonly found in North Korean cuisine. This includes the use of ginseng, a popular medicinal herb in North Korea, which adds a subtle earthy flavor to the gelato. Additionally, we replace the traditional vanilla extract with a touch of cinnamon, a spice commonly used in North Korean dishes, to enhance the overall flavor profile. We alse have the original recipe for Gelato alla crema fiorentina, so you can check it out.

• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon ginseng powder 1 teaspoon ginseng powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 24g, 15g
• Carbohydrates (total, sugars): 31g, 28g
• Protein: 4g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the heavy cream and milk over medium heat until it begins to simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the sugar, egg yolks, ginseng powder, and ground cinnamon until well combined.
3. 3.
   Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon. Do not let it boil.
5. 5.
   Remove from heat and let the mixture cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.
6. 6.
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. 7.
   Transfer the churned gelato to a lidded container and freeze for an additional 2-3 hours to firm up.
8. 8.
   Serve the North Korean-style Cream Gelato in bowls or cones and enjoy the creamy, flavorful goodness.

Treat your ingredients with care...

• Ginseng powder — Use high-quality ginseng powder for the best flavor. If you can't find ginseng powder, you can substitute it with ginseng extract or skip it altogether for a more traditional cream gelato flavor.

Tips & Tricks

• For an extra creamy texture, make sure to chill the mixture thoroughly before churning it in the ice cream maker.
• If you prefer a stronger ginseng flavor, you can increase the amount of ginseng powder slightly.
• Serve the gelato with a sprinkle of ground cinnamon on top for an added touch of flavor.

Serving advice

Serve the North Korean-style Cream Gelato in small bowls or cones. Garnish with a dusting of ginseng powder and a cinnamon stick for an elegant presentation.

Presentation advice

To create an eye-catching presentation, serve the gelato in small glass bowls or cups. Drizzle a bit of honey on top and garnish with a fresh mint leaf for a pop of color.