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GELATI * Our basic gelato recipe uses both cornstarch and liquid pectin for the creamiest
consistency. Pectin is found in most grocery stores commonly near the gelatin and
pudding section.
Basic Vanilla Gelato
Drizzle in melted chocolate for a decadent stracciatela gelato.
Makes about 5 cups (ten ½-cup servings)
1 cup heavy cream
3 cups whole milk, div ided
1 cup granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
½ teaspoon pure vanil la extract
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream and 2 cups of the milk.
Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
sugar, cornstarch, salt and vanilla into a small-medium m ixing
bowl. Whisk to combine.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. Whi le still set over
medium/medium-low heat, continuously stir un til mixture boils
and thickens to where it can coat the back of a spoon (this will
take about 15 minutes, depending on the stove being used).
4. Remove pan from heat, stir in pectin, strain and cool to room
temperature. Cover and refrigerate a minimum of at leas t 2
hours, or overnight. Whisk mixture together aga in before
pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the gelato paddle. Turn
unit on, set Timer and press Start. Let mi x until thickened,
about 40 to 50 minutes. The gelato will have a soft, creamy
texture. Serve or store in airtight conta iner in freezer.
Nutritional information per serving (based on ½ cup):
Calories 211 (46% from fat) • c arb. 26g • pro. 3g • fat 11g • sat. fat 7g
• chol. 43mg • sod. 61mg • c alc. 106mg • fibe r 0g
CHOCO LATE- HAZ ELNUT GELAT O
Makes about 5 cups (ten ½-cup servings)
1¾ cups heavy cream
2¼ cups whole milk, divided
½ cup granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
1 cup chocolate-haz elnut spread, suc h as Nutella®
½ to 1 cup chopped hazelnuts (or you may use the sam e
amount of chopped Baci candies)
1. In a medium saucepan, combine cream and 1½ cups of the
milk. Set over medium/medium-low heat and bring to a simm er.
2. While cream/milk mixture is heating, put the remaining milk,
sugar, cornstarch and salt into a small-medium mixi ng bowl.
Whisk to combine.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. Sl owly whisk in the
chocolate-hazelnut spread. While still set over medium/medium-
low heat, continuously stir until mixture boils and th ickens to
where it can coat the back of a spoon (this will take about 10 to
15 minutes, depending on the stove being used).
4. Remove pan from heat, strain and cool to room temperature.
Cover and refrigerate a minimum of at least 2 hours, or
overnight. Whisk mixture together again before po uring into the
ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the gelato paddle. Turn
unit on, set Timer and press Start. Let mi x until thickened,
about 30 minutes. About 5 minutes before the mixtu re has
finished, add the chopped hazelnuts/candies through the mix-in
opening. The gelato will have a soft, creamy texture. Ser ve or
store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 403 (65% from fat) • carb. 30g • pro. 5g • fat 3 0g • sat. fat 13g
• chol. 65mg • sod. 71mg • c alc. 136mg • fiber 3g