Brie and blueberry gelato

🥘 Ingredients

• whole milk 550 g
• fresh cream 200 g
• powdered skim milk 40 g
• sugar 90 g
• glucose syrup 45 g
• honey 15 g
• fine table salt 1 g
• egg yolks 4
• carob flour 3 g
• Brie 150 g
• blueberries 100 g

1. 1

   In a pan, mix together whole milk , fresh cream , and powdered skim milk .
2. 2

   Add sugar , glucose syrup , honey , and fine table salt .
3. 3

   Turn on the heat and bring the mixture to 40°C, then add egg yolks and allow it to rise to 85°C. At this point add carob flour . The temperature will both pasteurise the mixture and activate the carob flour.
4. 4

   Turn off the heat and add Brie .
5. 5

   Blend with an immersion blender until smooth.
6. 6

   Leave the mixture to refrigerate at 4°C for 4-6 hours (ideally overnight).
7. 7

   In the meantime, wash, thoroughly dry, and freeze blueberries .
8. 8

   Pour the chilled mixture into an ice cream maker and churn until creamy, about 20-30 minutes . Toss in the frozen blueberries within the last 5 minutes of the churning process.
9. 9

   Pour out the gelato into a wide plastic container with a lid and freeze at -18°C for 3-4 hours .
10. 10

    After this time it should still be soft enough to scoop. If frozen for longer periods, let it sit at room temperature for about 10 minutes before serving.