Sharon Tay, Momolato

Make Fold-In items. Cover California Raisins with water in a bowl and microwave for 2 to 3
minutes on high power. Remove California Raisins from microwave, let stand for 10 minutes, then drain and set aside.
Mix breadcrumbs with sugar and butter until well blended, spread out on a baking tray and bake in a preheated oven at 180°C for 10 minutes. Let cool, then break up any big lumps with your fingers.
Make Gelato Base. Slit vanilla pod in half, scrape out seeds, then combine pod and seeds
with fresh milk in a pot. Stir constantly over low heat until milk reaches 60°C, then remove
pot from heat, cover and let steep for at least 30 minutes. After steeping, strain milk through a fine mesh sieve and set aside.
In a clean pot, stir whipping cream, condensed milk, caster sugar and dextrose together
over low heat until sugar completely dissolves. Remove pot from heat. Add sea salt.
In a bowl, whisk egg yolks to blend. Temper yolks: slowly pour about 1/3 of hot cream
mixture into yolks while whisking constantly. Whisk mixture back into remaining hot cream
mixture, then whisk in vanilla-infused milk.
Strain Gelato Base through a fine sieve into a clean bowl. Whisk in half of the toasted
breadcrumbs. Let base cool to room temperature, then churn in an ice cream maker.
Fold remaining breadcrumbs and drained California Raisins into finished churned gelato.
Store gelato at -18°C.
Ingredients
Directions
Make Fold-In items. Cover California Raisins with water in a bowl and microwave for 2 to 3
minutes on high power. Remove California Raisins from microwave, let stand for 10 minutes, then drain and set aside.
Mix breadcrumbs with sugar and butter until well blended, spread out on a baking tray and bake in a preheated oven at 180°C for 10 minutes. Let cool, then break up any big lumps with your fingers.
Make Gelato Base. Slit vanilla pod in half, scrape out seeds, then combine pod and seeds
with fresh milk in a pot. Stir constantly over low heat until milk reaches 60°C, then remove
pot from heat, cover and let steep for at least 30 minutes. After steeping, strain milk through a fine mesh sieve and set aside.
In a clean pot, stir whipping cream, condensed milk, caster sugar and dextrose together
over low heat until sugar completely dissolves. Remove pot from heat. Add sea salt.
In a bowl, whisk egg yolks to blend. Temper yolks: slowly pour about 1/3 of hot cream
mixture into yolks while whisking constantly. Whisk mixture back into remaining hot cream
mixture, then whisk in vanilla-infused milk.
Strain Gelato Base through a fine sieve into a clean bowl. Whisk in half of the toasted
breadcrumbs. Let base cool to room temperature, then churn in an ice cream maker.
Fold remaining breadcrumbs and drained California Raisins into finished churned gelato.
Store gelato at -18°C.