recipe courtesy Cassique at Kiawah Island Club, South Carolina, USA.
Combine the flour and salt in the bowl of an electric mixer.
With the mixer running on medium-low speed, add the cubed butter a few pieces at a time.
When the butter pieces are about the size of lima beans, add the cold water and continue mixing until the dough comes together to form a ball. Do not overmix. Let the dough rest in a refrigerator for 15 minutes or until ready to use.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
On a floured surface, roll the pie dough out until it’s ¼-inch thick.
Cut the dough into 1-inch x 1-inch pieces or as evenly as possible.
Lightly brush the pieces of pie dough with water and dip in the sugar.
Bake at 375°F for 12-15 minutes or until golden brown. Let cool.
Set aside 4 oz. of the baked pie crust pieces for the gelato base.
Break up the rest of the pie crust into small pieces by hand and reserve for churning.
Combine the milk and cream in a medium size pot and heat over medium heat until it’s just under the simmering point.
Pour the hot milk mixture over the reserved 4 oz. of pie crust. Let steep for 20 minutes.
Strain the milk mixture through a mesh sieve lined with cheesecloth and squeeze out as much liquid as possible. Discard soaked pie crust.
Return the strained milk mixture to a medium pot and add the glucose, salt and half of the sugar.
Heat over medium-high heat until just under the simmering point.
Just before your milk mixture is ready, combine the egg yolks and remaining sugar and immediately whisk together until the yolks become slightly fluffy and light in color.
Turn off heat and slowly temper the hot milk mixture into the yolk mixture by whisking continuously. Do this until ⅓ of your milk mixture is added to the yolks.
Return the liquid to the pot over medium heat, whisking continuously, and bring to 180°F. Immediately turn off the heat.
Strain the gelato base through a fine mesh sieve and cool in an ice bath until cold. Add the vanilla extract.
Mature in the refrigerator for 12 hours or overnight before churning.
Combine the huckleberries, 2¼ oz. of the sugar, and the juice and zest of half a lemon in a small pot over medium-low heat, stirring frequently.
Heat until the sugar has dissolved and the berries start to break down.
Combine the pectin and remaining sugar in a small bowl with a whisk.
Add the pectin and sugar to the huckleberry mixture while whisking to avoid the pectin clumping.
Continue to whisk over medium heat until the mixture has thickened slightly and all the sugar has dissolved, about 2 minutes. Immediately remove from heat.
Pour the jam into a shallow dish and cover it with plastic wrap so it directly touches the jam, this will prevent a film from forming.
Let the jam cool and set completely in the refrigerator for several hours before using.
Once the gelato base has matured and the jam has cooled and set, you are ready to churn.
Churn in an ice cream machine according to manufacturer’s instructions.
Once the gelato has reached the desired consistency, fold in the jam and reserved the pie pieces.
The gelato can be kept in an airtight container in the freezer for one week.
Valdiguié, Broc Cellars, Mockvin du Broc, Green Valley, California, 2013.