Simone De Feo is the bearded face of the Cremeria Capolinea ice cream parlor in Reggio Emilia. Awarded with three cones in the Gambero Rosso guide of ice cream parlors, he prepares an ice cream made with selected fresh materials and production techniques that completely exclude the use of semi-finished products, synthetic flavors, emulsifiers and refined and hydrogenated vegetable fats.
His recipes are collected in a book, Gelati (ed. Guido Tommasi), where he brings together his classic recipes along with those less conventional, the sweet and savory, like this one for example his grandmother's tart. Try!
Grandma's tart ice cream
Ingredients:
3 oz yolks (about4)
4 ½ oz cream
7 oz caster sugar
1 lb 8 oz fresh whole milk
⅛ oz locust bean gum (or starch) flour
5 oz grandmother's pie broken into pieces
Method:
In a pan beat the yolks and sugar with a whisk until the mixture becomes frothy. Then add the milk, cream and carob seed flour. Bring it to a temperature of 185 °F, let it cool quickly, pour the mixture into the ice-cream maker and work it until the desired consistency is obtained. When it’s ready, add the pieces of tart.
