We choose to make gelato rather than ice cream when we want high natural flavors not cream to star. In this case, coriander easily turns this dairy dessert into a rich high flavored treat. The fact that it has less cream (fat) than ice cream is a bonus!


  • 2 cups whole milk

  • 1 cup heavy cream
  • 3/4 cup sugar
  • 4  large egg yolks
  • 4 tablespoons cracked  or fresh coarse ground coriander
  • 1 teaspoon vanilla
  • 1/8 tsp salt


Simmer the milk and cream together; add ground coriander and remove from heat and steep 30 minutes. Pour through fine-mesh strainer into clean saucepan. Discard seeds. Add sugar and heat to 175˚F. Meanwhile, in bowl, beat ¼ cup sugar with egg yolks buy hand or mixer, 4-2 minutes respectively. When pale yellow and ribbons fall, beat about ½ cup of the warm milks into eggs to temper. Gradually whisk thinned yolk mixture back into saucepan. Bring slowly to 180 degrees, stirring constantly, about 5 minutes. Strain this mixture though fine sieve. Cool mixture in shallow non-reactive container in refrigerator 4-24 hours.  Add vanilla if using. Pour into ice cream machine.* Churn until frozen but still soft. Transfer to nonreactive container and seal and freeze until firm. (best used in two days)
*Follow manufacturer’s instructions for ice cream machine blending.


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