Feta Gelato
I’d serve it simply with good olive oil and salt, or with something sweet like honey or fresh figs. It would also be great with a Kalamata olive brine caramel.
Ingredients
Servings
- 650 g whole milk
- 100 g double cream
- 180 g feta
- 80 g sugar
- Pinch of salt
Instructions
-
Heat the milk, cream and sugar until steaming and the sugar has completely dissolved.
-
Remove from the heat and leave to cool slightly.
-
Crumble in the feta and blend until completely smooth.
-
Taste before adding any salt — depending on your feta, you might not need any at all.
-
Chill for a few hours, blend again and churn.
-
Freeze for 2–3 hours before serving. If frozen for longer, leave it out for 15–20 minutes before scooping.
❧
Notes
Committed to this collection by the hand of Hunter.
