Adding this sweet and sticky, marmalade-style citrus fruit gives an unusual thickness to the ice cream.
Makes about 1 1/2 pints
- 2 cups sliced kumquats
- 2 tbsp. dark rum or orange juice
- 3 tbsp. light brown sugar
- 2 to 3 tbsp. hot water
- 1 recipe gelato di crema
Cook the kumquats in a small pan with the rum, brown sugar, and hot water. Allow them to bubble gently until they turn golden and syrupy. Remove from heat. Put aside 2 tablespoons of the fruit in syrup if you wish to decorate the gelato with it. Cool.
Prepare the basic gelato and stir in the cooled fruit before churning. This mixture will take only about half the usual freezing time.
Top with the reserved fruit when serving.
This ice cream can be stored for up to 1 month in the freezer. Remember to take it out 15 minutes before serving to allow it to soften slightly.
Variations:
Prepare the basic recipe, replacing the kumquats with peeled and sliced tangerines.
- Kumquat & grand marnier gelato
Add 4 to 6 tablespoons Grand Marnier to the basic recipe.
Prepare the basic recipe. Stir 1 cup shredded, toasted, and cooled coconut into the gelato when it is almost frozen.
- Kumquat & macaroon gelato
Stir in 1 cup crumbled macaroons when the basic recipe is almost firm.
Prepare the basic recipe, stirring in 1/2 cup crumbled chocolate cookies just before the final freezing.
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