Prep time: 5 minutes | Serves: 2 x 300ml
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 teaspoon mixed spice zest of 1 orange
- 3/4 cup caster sugar
- 1 teaspoon cornstarch
- 3 egg yolks
- 1/4 cup raisins, for mix-in
- 1/4 cup chopped mixed peel, for mix-in
Heat the cream, milk, mixed spice and orange zest in a medium saucepan over a low heat, stirring occasionally with a silicone spatula until the mixture just comes to simmer.
Whisk the sugar, cornstarch and egg yolks together in a large bowl until pale.
While whisking, pour one-quarter of the cream mixture into the egg mixture. Once combined, pour in the rest of the cream mixture and whisk again.
Pour the mixture back into the saucepan and cook over a low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of heavy cream, or until the temperature reaches 165–175°F on an instant-read thermometer.
Remove from heat and pour through sieve into the bowl. Cover the surface of the mixture with plastic wrap and leave to cool completely.
Once cool, discard plastic wrap. Pour base into the pint. Place storage lid on pint and freeze for 24 hours.
Remove pint from freezer, remove lid, then place pint in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
With a spoon, create a 1.5 inch wide hole that reaches the bottom of the pint. Add the raisins and chopped mixed peel to the hole and process again using the MIX-IN program.
Once processing is complete, remove gelato from pint and serve immediately.