Excerpted from The Art of Making Gelato by Morgan Morano
This nontraditional Italian flavor is made at Morano Gelato Hanover during the fall and spring in support of the local maple production. We use a dark grade-B syrup from Mac’s Maple in Plainfield, New Hampshire. (Mac’s also produces a bourbon maple syrup that is unbelievably good—and at Morano Gelato, we make this flavor, too.)
When making Acero gelato, use the darkest syrup you can find for the best flavor results. Although I’m partial to maple syrup made in New Hampshire or Vermont, any quality syrup will work, no matter what the grade, as long as it is pure maple syrup. I recommend making this flavor in the fall to complement a fresh-out-of-the-oven pie or a nice fruit crisp, or in the spring to celebrate the oncoming warm weather.
2 ounces / 56 grams milk powder
6 ounces / 170 grams granulated sugar
1 pinch kosher salt
0.7 ounce / 20 grams tapioca starch
7.4 ounces / 210 grams heavy cream
24.15 ounces / 685 grams whole milk
1 ounce / 28 grams light corn syrup
4.05 ounces / 115 grams maple syrup (grade B or darker recommended), plus extra for garnish (optional)
1 egg yolk
Yield: About 1 quart / 950 milliliters
1. Mix the milk powder, sugar, salt, and tapioca starch in a bowl
2. Add the heavy cream and whole milk and whisk well to incorporate all of the dry ingredients into the liquid.
3. Whisk in the corn syrup, maple syrup, and egg yolk.
4. Pour the mixture into a 2.5-quart / 1.42-liter saucepan, using a spatula to scrape the sides of the
bowl. Place the saucepan on medium-high heat and cook, whisking continuously to prevent any
burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer
and begins to steam and thicken. It should thicken without boiling after 8 to 10 minutes on the heat;
watch carefully so it doesn’t burn. Once the mixture has thickened enough to coat the back of a spoon, continue cooking 15 seconds longer, whisking vigorously. Then immediately remove from the heat.
5. Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to sit 30 to 45 minutes, until no longer hot. Then place in the refrigerator to cool completely, about 4 hours. If the mixture needs to be used right away, submerge most of the bowl in an ice bath and let it sit 30 to 40 minutes, refreshing the ice as necessary.
6. Once the mixture has cooled completely and thickened further, pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer’s directions. The gelato will expand and should spin until it’s thick and creamy but still soft enough to scoop into a storage container, about 30 to 55 minutes.
7. Use a rubber spatula to scoop the gelato into a storage container.
8. Press a piece of plastic wrap or parchment paper directly on the surface of the gelato, seal the container with an airtight lid, and put it in the freezer.
9. Freeze at least 4 to 6 hours. When ready, the gelato should be firm enough to scoop but soft and creamy in texture.
10. Enjoy the fresh gelato as soon as possible. If using after 2 days, allow 5 to 8 minutes for the gelato to soften outside of the freezer before eating. Serve with additional maple syrup, if desired.
Did you know that you can freeze maple syrup? Pure maple syrup does not freeze solid and can remain in the freezer indefinitely. Freezing prevents the formation of crystals and mold. Bring to room temperature before using.
Generally speaking, as the maple syrup season progresses, the color of the syrup gets darker. This is due to the changes in the maple tree as the weather gets warmer, and buds and leaves start to come out.
Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home.
Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture.
Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!