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Muscovado Sugar Gelato

by , featured in Gelupo Gelato
Published by Bloomsbury
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Introduction

Muscovado sugar is an unrefined sugar with a strong molasses taste. This recipe is essentially a fior di latte made with brown sugar, but its character is reversed – comforting, complex and autumnal.

It makes for a great accompaniment to cakes and roast fruits.

Image of Jacob Kenedy's Muscovado Sugar Ice Cream
Image by Caz Hildebrand

Ingredients

Makes: about 1 litre / 15 scoops

  • 130 grams dark brown muscovado sugar
  • 40 grams skimmed milk powder
  • Stabiliser: 1 level teaspoon locust bean gum powder; or 2 tablespoons starch (arrowroot or cornflour)
  • 640 millilitres full fat milk
  • 40 grams glucose (aka dextrose) syrup or powder, or light runny honey
  • 200 millilitres double cream
  • 3 tablespoons blackstrap molasses or black treacle

Method

Muscovado Sugar Gelato is a guest recipe by Jacob Kenedy so we are not able to answer questions regarding this recipe

  1. In a small bowl, stir the sugar, milk powder and stabiliser powder together thoroughly.
  2. Put the milk and glucose or runny honey in a saucepan. Heat gently until barely simmering.
  3. Pour the contents of the bowl into the warm milk mixture in a steady stream, stirring as you go. Continue to stir until the mixture just returns to the boil, then remove from the heat.
  4. Stir in the cream, then follow with the molasses or treacle.
  5. Cover the pan and leave the base to cool to room or fridge temperature. (It will keep for up to 5 days in the fridge if allowed to cool, then refrigerated immediately.)
  6. Churn the base in your ice-cream machine until fully firm.
  7. Before serving, put the muscovado sugar gelato in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.

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