4 hours and 30 minutes

heavy cream, 1/2 cup
whole milk, 1 + 1/2 cup
white sugar, 1/2 cup
carob flour, 1/2 tsp
herbal liqueur, 3-4 tbsp


Preheat the gelato machine before putting the bowl in. In a saucepan, over medium-high heat stir milk, carob flour and sugar and bring the mixture to a temperature of 85°C.
Pour the heavy cream into the mixture and stir briefly.
Let cool to room temperature and then refrigerate the custard until it is cold (4 hours minimum, but preferably overnight).
Pour the mixture into the basket of the gelato machine (for me Il Gelataio ICK5000 De Longhi). Turn it on and let work for about 25 minutes.
Before removing the gelato from the machine, add your favorite herbal liqueur and mix well.
Move the bitter sweet gelato into a chilled container and store in the freezer.

Thanks to LeCodette