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CUSTARD GELATO
This recipe uses egg yolks to create an extra creamy a nd
custard-like flavor.
Makes about 6 cups (twelve ½-cup servings)
1 cup heavy cream
2 cups whole milk, div ided
2 teaspoons pure vanilla extract
¼ teaspoon sea or kosher s alt
2 tablespoons cornstarch
6 large egg yolks
¾ cup granulated sugar
1. Put heavy cream and 1¾ cups milk together with the vanilla and
salt into a saucepan over medium heat. In a small bowl, mix
together well the remaining milk with the cornstarch a nd
reserve.
2. While the cream mixture is heating, whisk the egg yolks a nd
sugar together really well until pale and thick. Place b owl on a
dampened towel on the countertop.
3. Once the cream mixture comes to a simmer, stir in the milk /
cornstarch mixture well and continue to stir over hea t for an
additional five minutes, being sure mixture does n ot come to a
full boil.
4. Whisking continuously at the same time, very sl owly pour all of
the hot liquid into the yolk/sugar mixture. Return mix ture back
to the saucepan over heat and whisk for about 5 minutes and
then strain into a clean mixing bowl. Allow to cool to room
temperature before covering and refrigerating overnight.
5. Pour the mixture into mixing bowl, fitted with the gelato
paddle, of the Cuisinart® Ice Cream and Gelato Maker. 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 176 (55% from fat) • Carb 17g • Pro. 3g • Fat 11g • Sat. Fat 6g
• Chol. 138mg • Sod. 82 mg • Fiber 0g • Ca lc. 74mg
ESPRESSO GELATO
For an extra jolt, add some dark chocolate covered es presso beans
toward the end of freezing.
Makes about 4 cups (eight ½-cup servings)
1 cup heavy cream
2 cups whole milk, divided
1 cup brewed espresso
1 cup granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
1 tablespoon liquid pectin
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,
espresso, sugar, cornstarch and salt into a small- medium
mixing 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 heat, stir continuously until mixture bo ils 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 containe r in freezer.
Nutritional information per serving (based on ½ cup):
Calories 246 (47% from fat) • carb. 31g • pro. 3g • fat 13g • sat. fat 8g
• chol. 50mg • sod. 65m g • calc. 95mg • fiber 0g