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Place the sugar and 11⁄2cups (375 ml) of the half-and-half in a 2-1⁄2quart
(2.4 L) saucepan with a heavy bottom. Bring to a simmer over medium heat
and stir to dissolve the sugar. Keep warm over low heat. Place the egg
yolks in a medium bowl and whisk until thickened, about 2 minutes (may
use a hand or stand mixer fitted with the whip on low speed). While
whisking, slowly add 1⁄2cup (125 ml) of the hot half-and-half/sugar mixture
and whisk until blended. Stir the egg mixture back into the saucepan;
increase heat to medium. Stir the mixture constantly with a wooden spoon,
until the mixture is thickened like a custard sauce and registers 180°F
(82°C) when checked with an instant-read thermometer. Stir in remaining
half-and-half, powdered milk, heavy cream and whole milk. Strain the
mixture through a fine mesh strainer; stir in reserved chilled blueberry
purée, remaining tablespoon
(15 ml) of crème de cassis and vanilla. Cover and refrigerate at least
6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The gelato will have a soft, creamy
texture. If a firmer consistency is desired, transfer the gelato to an airtight
container and place in freezer for about 2 hours. Remove from freezer about
15 minutes before serving.
Nutritional information per serving:
Calories 215 (54% from fat) • carb. 22g • pro. 4g • fat 13g
sat. fat 7g • chol. 129mg • sod. 37mg • calc. 96mg • fiber 2g
MANGO GELATO
Makes about fourteen 1⁄2-cup (125 ml) servings
11⁄2pounds (680 g) 1-inch (2.5 cm) mango cubes (thawed, if frozen)
1⁄2cup (125 ml) mango nectar
2 cups (500 ml) whole milk
1 cup (250 ml) sugar
1⁄4cup (50 ml) fat-free powdered milk
8 large egg yolks
1 cup (250 ml) light cream
1 teaspoon (5 ml) pure vanilla extract
Place mango cubes in a food processor fitted with the metal “s” blade
or in a blender [if using a blender, 2 cups (500 ml) at a time for best results].
Process until completely puréed and smooth – you will have about 21⁄2cups
(625 ml) mango purée. Stir in mango nectar and refrigerate while continuing
with recipe.
Place the milk, sugar and powdered milk in a 31⁄2quart (3.3 L) saucepan
with a heavy bottom. Bring to a simmer over medium heat and stir to
dissolve the sugar. Keep warm over low heat. Place the egg yolks in a
medium bowl and whisk until thickened, about 2 minutes (may use a hand
or stand mixer fitted with the whip on low speed). While whisking, slowly
add 1 cup (250 ml) of the hot milk/sugar mixture and whisk until blended.
Stir the egg mixture back into the saucepan; increase heat to medium. Stir
the mixture constantly with a wooden spoon, until the mixture is thickened
like a custard sauce and registers 180°F (82°C) when checked with an
instant-read thermometer. Strain the custard through a fine mesh strainer
into a medium bowl. Stir in light cream, reserved mango purée and vanilla.
Cover and refrigerate at least 6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The gelato will have a soft, creamy
texture. If a firmer consistency is desired, transfer the gelato to an
airtight container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 188 (35% from fat) • carb. 27g • pro. 4g • fat 8g
sat. fat 4g • chol. 138mg • sod. 41mg • calc. 104mg • fiber 1g
GREEN TEA GELATO
Makes about fourteen 1⁄2-cup (125 ml) servings
31⁄4cups (800 ml) whole milk
8 green tea bags
1⁄4cup (50 ml) powdered fat-free milk
8 large egg yolks
1 cup (250 ml) granulated sugar
1 cup (250 ml) heavy cream
Place the milk in a medium saucepan and heat to a simmer. Pour half
over the tea bags in a medium bowl and let steep for 30 minutes; strain,
pressing all the liquid from the tea bags. Stir powdered milk into remaining
milk and keep warm over low heat. Place egg yolks and sugar in a medium
bowl. Using a hand mixer or whisk, beat until thick and pale yellow (the
consistency of mayonnaise). While mixing, slowly add the hot milk and
whisk until blended. Stir the egg mixture back into the saucepan and add
the tea-infused milk; increase heat to medium. Stir the mixture constantly
with a wooden spoon, until the mixture is thickened like a custard sauce
and registers 180°F (82°C) when checked with an instant-read thermometer.
Strain the custard through a fine mesh strainer into a medium bowl. Stir in
cream, cover and refrigerate at least 6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The gelato will have a soft, creamy
texture. If a firmer consistency is desired, transfer the gelato to an airtight
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