Gelato
Pistachio Gelato
Makes approximately 1 quart
Ingredients
2 cups whole milk
½cup heavy cream
½teaspoon vanilla extract 5 egg yolks
½cup sugar
L cup shelled pistachios, roasted and chopped
METHOD
1.Place milk, cream and vanilla extract into a medium
2.Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once milk mixture is hot, slowly whisk half the cream into the egg mixture then return to saucepan.
3.Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and lightly coats the back of the spoon (see tips).
4.Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
5.Once chilled pour into ice cream bowl. Set ice cream maker to GELATO setting and churn.
6.Add chopped pistachios once machine specifies to add in
7.Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
Chocolate Hazelnut Gelato
Makes approximately 1 quart
Ingredients
2 cups whole milk
½cup Nutella®
½teaspoon vanilla extract 5 egg yolks
L cup sugar
¼ cup roasted hazelnuts, finely chopped
METHOD
1.Place milk, Nutella and vanilla extract into a medium
2.Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once milk mixture is hot, slowly whisk half the cream into the egg mixture then return to saucepan.
3.Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and lightly coats the back of the spoon (see tips).
4.Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
5.Pour mixture into ice cream bowl. Set ice cream maker to GELATO setting and churn.
6.Add chopped hazelnuts once machine specifies to add in
7.Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
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