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Orange & Campari gelato
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 250ml (1 cup) strained fresh orange juice
  • 280g (1 1/4 cups) caster sugar
  • 6 free-range egg yolks
  • 20.00 ml finely grated orange rind
  • 750ml (3 cups) milk
  • 3 tsp Campari
Instructions:
  • In a small saucepan, mix orange juice and 115g (1/2 cup) sugar. Stir over medium heat until the sugar dissolves. Boil uncovered for 15 minutes until reduced to 125ml (1/2 cup). Remove from heat and set aside.
  • Whisk egg yolks, remaining sugar, and orange rind with a balloon whisk in a large bowl until thick and pale. Gradually incorporate the milk until well combined.
  • Pour the milk mixture into a medium heavy-based saucepan. Cook over medium-low heat, stirring constantly, for 15-20 minutes until it thickens enough to lightly coat the back of a metal spoon. Remove from heat and transfer to a large bowl. Let it sit for 10 minutes to cool slightly.
  • Mix in the fragrant orange syrup, then cover the bowl with plastic wrap and chill in the fridge for 3-4 hours until perfectly cold.
  • Fold the Campari gently into the mixture. Transfer the concoction into a 1.5-liter (6-cup) freezer-safe container, seal with a lid or foil, and freeze for 4 hours or until solidified.
  • Take gelato out of the freezer and break it into chunks using a metal spoon. Put the chunks in a food processor and blend until smooth but not melted. Transfer back to the container, cover, and freeze for 3 hours or until firm.
  • Allow the container of gelato to sit in the fridge for 15 minutes to soften slightly before serving.

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