Lucuma Gelato
Pastry Chef Janice Buraschi of PASTA | Miami, FL
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
22 grams granulated sugar
134 grams dextrose powder
5 grams gelato stabilizer
341 grams whole milk
66 grams nonfat milk powder
82 grams heavy cream
350 grams lucuma pulp
Kosher salt
METHOD
In a mixing bowl, combine sugar, dextrose, and stabilizer. Set aside. In a pot, add milk, heavy cream, salt, and milk powder. Using an immersion blender, blend mixture until smooth and no clumps remain. Place pot over low heat and bring to 113°F, stirring constantly. Whisk in sugar mixture. Continue to cook until mixture reaches 185°F. Transfer mixture to a nonreactive container. Add lucuma pulp and season with salt. Using an immersion blender, blend until smooth. Let cool over an ice bath. Once cooled, cover and refrigerate overnight. The next day, strain mixture and process in a gelato machine according to manufacturer’s instructions. Transfer to an airtight container and freeze.
Pecorino Romano PDO Gelato, Peaches, Peach Granita, Peach Honey | Chefs Abram Bissell and Rebecca Isbell of Principe