Less than a couple minutes out on the terrace sans slippers and I’m hotfooting it into the shade, but despite what the weatherman has been saying about high temps this summer, we’ve been getting by just fine in the cooler climes of the mountain woods. The key words being repeated on tv are water, water, water, shade, and lots of gelato, so I’ve dusted off the gelato machine and have begun to make our favorites, namely, vanilla and double chocolate. Always open to new flavor combos, some kiwi that I ate with vanilla yogurt for breakfast gave me this idea. The addition of macadamias seemed a natural thing as the kiwis reminded me of New Zealand and the macnuts of Australia. Yup, sorry hawaiian macs, you’re still #1 in my book but the Land Down Under grows macnuts too.
1 1/2 cups whole milk
1/2 cup heavy cream
2 large, whole eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 large, ripe kiwi
1/3 cup macadamia nuts, diced
1. Halve the kiwi fruit and scoop out the flesh into a small bowl. Smash to a pulp with a wooden spoon. Turn into a strainer over a bowl to drain and place in the refrigerator.
2. Heat the milk and heavy cream in a heavy saucepot until tiny bubbles form around the edge. Do not let come to a boil!
3. Meanwhile, whisk the eggs together with the sugar until light in color. Temper the egg mixture by slowly whisking in the hot milk in a thin, steady stream. Strain the egg/milk liquid into a clean saucepot and cook over very low heat, stirring frequently, until it coats the back of a spoon. Do not allow to overcook as the eggs will curdle.
4. Pour into a glass bowl and allow to cool completely, stirring occasionally to avoid a skin from forming on the top. Cover with plastic wrap and refrigerate until very cold.
5. Churn the mixture according to the manufacturer’s instructions until firm. Scoop into a large bowl and fold in the kiwi pulp and macnuts. Transfer gelato to a container and freeze until desired consistency.