📝 About This Recipe
This avant-garde dessert celebrates the profound, nutty sweetness of the Jerusalem artichoke, a cornerstone of New Nordic gastronomy. By slow-roasting the tubers until their sugars caramelize, we create a velvet-smooth gelato with notes of vanilla, smoke, and soil. Paired with the crunch of salted hazelnuts and a drizzle of aromatic oil, it is a sophisticated study in texture and terroir.
🥗 Ingredients
The Artichoke Base
- 500 grams Jerusalem Artichokes (Sunchokes) (scrubbed clean, skins left on)
- 20 grams Unsalted Butter (melted)
- 400 ml Whole Milk (high quality, organic)
- 300 ml Heavy Cream (35% fat content)
The Custard
- 6 large Egg Yolks (pastured eggs preferred)
- 120 grams Granulated Sugar
- 30 grams Glucose Syrup (prevents ice crystals)
- 1 pinch Sea Salt (Maldon or similar)
Hazelnut Textures & Garnish
- 100 grams Blanched Hazelnuts (toasted until golden)
- 2 tablespoons Hazelnut Oil (cold-pressed)
- 1 tablespoon Maple Syrup (Grade A dark)
- 1 handful Fresh Chervil or Wood Sorrel (for a herbal finish)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Toss the cleaned Jerusalem artichokes with melted butter and a pinch of salt. Roast in a baking dish for 45-55 minutes until they are completely soft and the skins are dark brown and fragrant.
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2
While still warm, place the roasted artichokes (skins included for maximum flavor) into a high-speed blender with the milk. Blitz until completely smooth and pass through a fine-mesh sieve (chinois) into a medium saucepan.
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3
Add the heavy cream and glucose syrup to the artichoke milk. Bring to a gentle simmer over medium heat, then remove from the stove.
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4
In a separate bowl, whisk the egg yolks with the sugar and a pinch of salt until pale and slightly thickened.
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5
Temper the eggs by slowly pouring a thin stream of the hot artichoke cream into the yolk mixture, whisking constantly to prevent curdling.
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6
Return the entire mixture to the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard reaches 82°C (180°F) or coats the back of a spoon.
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7
Immediately strain the custard into a clean bowl set over an ice bath. Stir until chilled. Cover with plastic wrap touching the surface and refrigerate for at least 6 hours, preferably overnight, to mature the flavor.
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8
For the hazelnuts: Roughly chop half of the toasted hazelnuts and toss with maple syrup and a pinch of salt. Bake at 160°C for 8 minutes to create a quick 'croquant'. Keep the other half whole.
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9
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
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10
Transfer the ice cream to a chilled container and freeze for another 2-3 hours to firm up.
💡 Chef's Tips
Don't peel the artichokes; the skins contain the majority of that earthy, nutty 'New Nordic' aroma. Ensure your custard reaches exactly 82°C; any higher and you risk a 'scrambled egg' taste, any lower and it won't be stable. If the ice cream is too hard, let it sit at room temperature for 5 minutes before scooping to allow the flavors to bloom. Use a high-quality cold-pressed hazelnut oil for the finish; it acts as a bridge between the earthy tuber and the sweet cream.
🍽️ Serving Suggestions
Serve a single large quenelle in a chilled stoneware bowl for an authentic minimalist aesthetic. Drizzle with a few drops of high-quality hazelnut oil and a sprinkle of the maple-roasted hazelnut bits. Pair with a glass of chilled Vin Jaune or a sweet, nutty Sherry (Amontillado). Garnish with a few leaves of wood sorrel to provide a sharp, acidic contrast to the rich cream. Accompany with a thin, dehydrated Jerusalem artichoke chip for extra crunch.