GELATO
Pistachio gelato
INGREDIENTS
2 cups (500ml) whole milk
½cup (125ml) 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.Attach the Scraper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled gelato mixture into the bowl. Churn mixture for 10 minutes or until desired consistency is reached.
6.Add in pistachios 2 minutes before churning has completed.
Keeps: for
Chocolate Hazelnut Gelato
INGREDIENTS
2 cups (500ml) 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.Attach the Scraper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled gelato mixture into the bowl. Churn mixture for 10 minutes or until desired consistency is reached.
Keeps: for
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BIA500XL_IB_C12_FA.indd 22 | 17/04/12 11:16 AM |
