Active Time: 15 Minutes
Total Time: 3 Hours
In a heavy bottom pan, combine the milk, cream and the Fabbri Caramel Delipaste and bring to a simmer.
Meanwhile in a mixing bowl combine and whisk together the Perfect gelato, sugar, salt, egg yolks and infused bourbon.
Once the cream mix has simmered, introduce ⅓ of the heated cream into the egg mixture and whisk together. This will introduce heat into eggs so they don’t get scrambled when returning to the cream.
Return this mixture to the pan of simmering cream and on a low heat cook for 2-3 minutes or until the mixture coats the back of a spoon. This is called nappe.
Once Nappe is achieved, remove from the heat and cool over a ice bath. Once cooled, follow the manufacturer’s instructions for churning the gelato.
Once the gelato is churned, place a few scoops in a serving vessel. Gently pour on a small amount of the Fabbri Delipaste and swirl with a toothpick. Add another few scoops, covering the swirled layer and repeat until your serving container is full or to your desired level.
Active Time: 10 Minutes
Total Time: 2 Hours
~ 1 Quart of Filling
Preheat a water bath with an immersion circulator to 158°F.
Combine the irish whiskey and coffee beans, seal in a vacuum seal bag.
Place the vacuum seal bag in the preheated water and allow to infuse for 2 hours. If you don’t have a thermo circulator, place the sealed bag in pot over very low heat with a candy thermometer and cook for 2 hours at 158°F. Be very careful not to exceed that temperature since the alcohol is combustible.
Allow the infused whiskey to cool before straining.