14
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined, re serve the mixing
bowl for the mascarpone. Add the mascarpone a nd whisk to
loosen slightly.
4. While still set over medium/medium-low heat, continuously stir
until mixture boils and thickens to where it can coat the b ack of
a spoon (this will take about 15 minutes, depending on the stove
being used).
5. Remove pan from heat. Slowly pour the hot liquid into the
mascarpone, mixing with a hand mixer or whisk until mi xture is
completely homogenous. Once mixture is h omogenous, stir in
pectin, strain and cool to room temperature. Cover an d
refrigerate a minimum of at least 2 hours, or overnigh t. Whisk
mixture together again before pouring into the ice c ream maker,
base will be very thick.
6. Pour the mixture into the 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. Once the gelato is thick, spoon the fig mixtu re in while
mixing, a large dollop at a time until all is incorporate d. Serve or
store in airtight container in freezer.
Nutritional information per serving: (based on ½ cup)
Calories 257 (45% from fat) • Carb. 33g • Pro . 3g • Fat 13g • Sat. f at 8g
• Chol. 48mg • Sod. 69mg • Fiber 1g • Calc. 88mg
MIXED BERRY GELATO
Makes about 5 cups (ten ½-cup servings)
1 cup heavy cream
2 cups whole milk, div ided
1 cup granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
1 cup mixed fresh or froze n (thawed) berries
½ teaspoon pure vanill a extract
1 tablespoon mixed berry jam
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. Using a blender, food processor or han d
blender, purée the berries until mostly smooth; reser ve.
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 the puréed berries, vanilla and
jam; strain and cool to room temperature. Cover and refri gerate
a minimum of at least 2 hours, or overnight. Whisk mix ture
together again before pouring into the ice cream make r.
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 207 (44% from fat) • carb. 27g • pro. 2g • f at 10g • sat. fat 6g
• chol. 40mg • sod. 49 mg • calc. 77mg • fi ber 0g