Desserts
Asmara-Style Gelato
The Quirky Foodster Team
Ingredients
- 500 ml (2 cups) Whole milk
- 120 ml (1/2 cup) Double cream
- 120 g (1/2 cup + 2 tbsp) Sugar
- 4 Egg yolks
- 1 pod or 1 tsp Vanilla pod or extract
- 1 pinch Pinch of salt
Method
- Heat the milk, cream and vanilla in a saucepan over medium heat until just steaming, not boiling.
- Whisk the egg yolks with the sugar and salt in a separate bowl until pale.
- Slowly pour the warm milk mixture into the yolks, whisking constantly to temper.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Strain into a bowl and chill completely, at least 3 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's instructions, or freeze in a container, stirring every 30 minutes for the first 2–3 hours if churning by hand.
Introduction: Gelato became a beloved feature of Asmara’s café culture during the Italian colonial period and has remained popular ever since, with locally run gelaterias serving it as a treat in the capital’s historic cafés — a sweet symbol of the city’s distinctive architectural and culinary character.
Cultural Background: Gelato became a beloved feature of Asmara’s café culture during the Italian colonial period and has remained popular ever since, with locally run gelaterias serving it as a treat in the capital’s historic cafés — a sweet symbol of the city’s distinctive architectural and culinary character.
Storage: Store in an airtight container in the freezer for up to 2 weeks.
Reheating: Let sit at room temperature for 5–10 minutes before scooping.
Tips: Never let the base boil once the eggs are added, or it will scramble. Chilling the base thoroughly before churning gives a smoother final texture.
Variations: Add crushed roasted coffee beans for an Asmara café-style coffee gelato. Fold in chopped roasted hazelnuts for a nutty variation. Vegetarian as written; a dairy-free version can be made using coconut milk.
Nutrition: Calories: 260 kcal · Protein: 5 g · Carbs: 25 g · Fat: 16 g · Fiber: 0 g
FAQs:
Q: Why is gelato part of Eritrean cuisine?
A: Italy’s colonial-era presence left Asmara with a lasting café and gelato tradition that continues today, distinct from purely Italian gelato in its local popularity and context.
Q: Can I make it without an ice cream maker?
A: Yes — freeze the chilled base in a shallow container, stirring vigorously every 30 minutes for 2–3 hours to break up ice crystals.
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