entertaining by 21

in the kitchen with: nordljus


some of you may already know that i am a die hard australian food publications fan, starting with vogue entertaining + travel, delicious., donna hay, and last but not at all least, gourmet traveller. when lifestyle photographer keiko oikawa of nordljus blog ran her idea for her in the kitchen with recipe, i was happy to see that her favorite recipe was inspired by one from gourmet traveller. The editorial staff was kind enough to grant us permission to reprint their recipe for sweet chestnut and rosemary gelato. who knew that ice cream (like lara ferroni’s recipe also!) could be so unconventional? as you ponder whether you’ll make this ice cream this weekend or at least before chestnuts are no longer in season, i will be looking for other fantastic products and flavors to share at the slow food salone del gusto in turin! have a great weekend! -kristina


about keiko oikawa, in her own words: i’m originally from japan and now live in the uk (with my british husband matthew and cat maya), working as a lifestyle photographer. i picked up my first camera when i started a food blog about 3 years ago – i knew straightaway it was something i would really enjoy that combines my love for cooking, traveling and appreciating the aesthetics of life. i feel privileged that my work takes me to places i’ve never been – it’s fascinating to see and learn about other cultures both through my eyes and the lens. although i’ve always been interested in design, i previously worked as a piano tuner, so music (including playing the piano) is something i can’t live without too. you can visit my portfolio site right here.

click here for keiko’s sweet chesnut and rosemary ice cream recipe, or just click “read more” below.

Sweet Chesnut and Rosemary Ice Cream
(adapted from Gourmet Traveller)

Note: Sweetness of chestnut purée varies from brand to brand, so be sure to check the taste of the infused milk mixture and if required, adjust to taste by adding sugar. (Bear in mind that pouring the syrup over will make it much sweeter.) Alternatively, you could make your own chestnut purée by cooking (peeled) chestnuts in milk and sugar.

Makes about 1 quart

300 g (10.5 oz) sweetened chestnut purée
4 stalks of rosemary
350 ml (1 1/2 cups) whole milk
350 ml (1 1/2 cups) double/heavy cream
6 large egg yolks
2 tbsp dark rum (optional)

For rosemary syrup
150 g (3/4 cup) caster sugar
150 ml (2/3 cup) water
2 stalks of rosemary

Stir the milk, chestnut purée and rosemary in a saucepan over medium heat until the purée dissolves. Simmer for about 5 minutes then remove from the heat, cover and let steep for about an hour (or longer if you would like a stronger flavor).

In a bowl, whisk the egg yolks until pale. Rewarm the milk mixture and slowly add into the yolks, constantly stirring as you pour. Return the mixture to the pan and cook over medium heat, constantly stirring with a wooden spoon until the custard thickens and coats the back of the spoon.

Place an empty bowl into an ice bath, and strain the custard into it. When cool, remove the bowl from the ice bath and chill in the fridge. Stir in the cream (and rum if using) and churn in your ice-cream machine according to the manufacturer’s instructions.

For the rosemary syrup, place the sugar and water in a sauce pan over medium heat until the sugar dissolves. Add the rosemary, and simmer for 7-8 minutes until it becomes slightly syrupy. Remove from the heat and discard the stalks when cool.

Drizzle the syrup over the ice-cream to serve.

Why I choose this recipe: I love making and eating ice-cream at any time of year, so I’m always looking for interesting flavor combinations. Using chestnuts in desserts heralds the arrival of autumn for me and this recipe. My recipe is an adaptation of a recipe for Sweet Chestnut and Rosemary Gelato I saw in Australian Gourmet Traveller, one of my favorite magazines. It seemed a perfect indulgence for a chilly autumn evening!

It’s lovely just as it is, but I also tried making another batch, adding chocolate for Stracciatella.
Melt 120g (4 oz) dark chocolate and drizzle in a fine stream into the ice-cream right at the end of churning. It adds richness and lends a lovely texture.

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21 Comments

michelle @ TNS

i sooo wish that delicious was cheaper here in the states…i lust after it in the bookstore all the time, but can’t bring myself to shell out 10 bucks for a single issue.

StudioBrinson

I have to admit – I too am addicted to anything Australian and food. Donna Hay blows me away every time. Because of Donna Hay I am a closet stylist. I am always thinking – What would Donna do? I am obsessed with buying all the old pans she always uses. I am by no means a professional stylist, but do enjoy obsessing. Oh Donna!

Angela

Australian food, restaurants, magazines and books are all amazing. International cuisine is always interesting and a nice change, but, i so love all the wonderful things us Aussies are doing in the food world.
Bill Granger is another gorgeous Australian favourite.

TheKidsAreAlight

I’m an ex-pat Aussie who finds it hard (and expensive) to get Gourmet Traveller over in England. But I totally love it. It is probably my favourite magazine in the world – the English just don’t seem to make as good food mags.. wish they would.

Alpa

I have a fan of both Keiko and Design sponge. I collect gourmet travellers I tend to find most of mine at Flea Markets. Its amazing how many people want to give them away.

thealeatory

beautiful photos, and the recipe sounds amazing. just wish I was more of a cook to pull off something like that… :)

Sophie S

Lovely flavours and even lovelier photos – looks so good to eat. Makes me want to strew autumn leaves around the house artfully!

keiko

Hi all, thank you so much for your kind notes and thanks again to Grace for hosting this! The ice-cream has a lovely autumn character and I hope you enjoy making/eating it.

Katsola – Maya indeed loves ice-creams, not that I give him much…!

Spread your wings – the woody rosemary flavour is really lovely and works great with the chestnut and the chocolate. Hi to your kitty!

TheKidsAreAlight – I must agree with you about the quality of the British food mags comparing those gorgeous Australian ones… I love our Food Illustrated though :)

Alpa – how great you can find the mag at a flea market :)

Thealeatory – oh this is very simple and you can make it even without an ice-cream machine, you just need to fluff up the mixture every so often after you put it in the freezer. Hope you can try it out :)

Sophie – I noticed you are my neighbour :) The autumn leaves are really beautiful right now, let’s hope this lovely weather lasts a little longer…

Jenn – I think it’s a perfect recipe for a holiday dessert, hope you enjoy it!

ellen

love this recipe! I’m making this for my Thanksgiving celebration on Thursday. Can’t wait to taste it :)
I’m thinking I should start scoping out Australian cooking magazines.
Thanks!

Paul

Really liked this recipe, it is simple and easy to made in no time. Hope to get more posts like this.

Thanks

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