Orange & Campari gelato

Recipe: Orange & Campari gelato


  • 250ml (1 cup) strained fresh orange juice
  • 280g (1 1/4 cups) caster sugar
  • 6 free-range egg yolks
  • 1 tbs finely grated orange rind
  • 750ml (3 cups) milk
  • 3 tsp Campari


  1. Combine the orange juice and 115g (1/2 cup) of the sugar in a small saucepan. Stir over medium heat until the sugar dissolves.
  2. Bring to the boil, and cook, uncovered, over medium heat for 15 minutes or until reduced to 125ml (1/2 cup). Remove from the heat and set aside.
  3. Use a balloon whisk to whisk the egg yolks, remaining sugar and orange rind in a large bowl until thick and pale. Gradually whisk in the milk until well combined.
  4. Transfer the milk mixture to a medium heavy-based saucepan. Cook over medium-low heat, stirring constantly, for 15-20 minutes or until thick enough to lightly coat the back of a metal spoon.
  5. Remove the custard mixture immediately from heat. Transfer to a large bowl and set aside for 10 minutes to cool slightly. Stir in the orange syrup.
  6. Cover the bowl with plastic wrap, and place in the fridge for 3-4 hours or until well chilled. Stir in the Campari. Pour into a 1.5-litre (6-cup) freezerproof container, cover with lid or foil, and place in the freezer for 4 hours or until frozen.
  7. Remove from the freezer, and use a metal spoon to break gelato into chunks. Transfer to the bowl of a food processor and process until completely smooth, but not melted.
  8. Return to the container, cover, and place in the freezer for 3 hours or until frozen.
  9. Transfer the container from the freezer to the fridge for 15 minutes to soften the gelato slightly before serving.

Number of servings (yield): 4

Meal type: cocktail

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)