GELATO
Espresso Gelato
Makes approximately 1 quart
Ingredients
2 cups whole milk
½cup heavy cream
½teaspoon vanilla extract 5 egg yolks
½cup sugar
3oz strong espresso coffee
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 the 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.Combine gelato base and espresso and pour into ice cream bowl. Set ice cream maker to GELATO setting and churn.
6.Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
Mint Chocolate Gelato
Makes approximately 1 quart
Ingredients
1½ cups whole milk ½ cup heavy cream
4oz good quality dark chocolate, chopped
5 egg yolks L cup sugar
2oz good quality dark chocolate, finely chopped (extra)
METHOD
1.Place milk, cream, chocolate and peppermint essence into a medium
2.Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once chocolate mixture is hot, slowly whisk half the cream mixture into the egg mixture then return to the 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 extra finely chopped chocolate 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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