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Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer
on medium speed to beat until the mixture is thick, smooth, and pale yellow
in colour (similar to mayonnaise), about 2 minutes. Remove the vanilla bean
pod from the milk/cream mixture and discard it. Pour out 1 cup (250 ml) of
the hot liquid. With the mixer on low speed, add the cup of hot milk/cream
to the egg mixture in a slow, steady stream. When thoroughly combined,
pour the egg mixture back into the saucepan and stir to combine. Cook,
stirring constantly, over medium low heat until the mixture is thick enough to
coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic
wrap placed directly on the custard, and chill completely.
Pour the chilled custard into the freezer bowl, turn the machine on and
let mix until thickened, about 25 to 30 minutes. The ice cream will have
a soft, creamy texture. If a firmer consistency is desired, transfer the ice
cream 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 329 (70% from fat) • carb. 21g • pro. 5g • fat 26g
sat. fat 13g • chol. 158mg • sod. 149mg • calc. 86mg • fiber 1g
GELATORED RASPBERRY GELATO
Makes about fourteen 1⁄2-cup (125 ml) servings
4 cups (1 L) red raspberries (thawed if frozen)
1 cup (250 ml) granulated sugar
21⁄4cups (550 ml) half-and-half, divided
6 large egg yolks
1⁄4cup (50 ml) fat-free powdered milk
1 cup (250 ml) heavy cream
2 teaspoons (10 ml) pure vanilla extract
1-2 drops red food colouring, optional (will enhance colour)
Place raspberries 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. Press raspberry purée
through a fine mesh sieve or chinois with a wooden spoon or spatula.
Discard seeds – you will have approximately 2 cups (500 ml) red raspberry
purée; reserve.
Place the sugar and 11⁄4cups (300 ml) of the half-and-half in a 21⁄2quart
(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 (can use
a hand or stand mixer fitted with the whip on low speed). While
whisking, 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 and heavy cream. Strain the mixture through a fine mesh
strainer; stir in reserved raspberry purée, vanilla, and food colouring. 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.
For Raspberry Lavender Gelato, add 2 tablespoons (30 ml) dried edible
lavender flowers to the half-and-half/sugar mixture when heating.
Nutritional information per serving:
Calories 214 (54% from fat) • carb. 22g • pro. 4g • fat 13g
sat. fat 7g • chol. 129mg • sod. 37 mg • calc. 96mg • fiber 2g
BLUEBERRY CASSIS GELATO
Makes about fourteen 1⁄2-cup (125 ml) servings
5 cups (1.25 L) blueberries (thawed if frozen)
1⁄4cup (50 ml) crème de cassis, divided
1 cup (250 ml) granulated sugar
21⁄2cups (625 ml) half-and-half, divided
6 large egg yolks
1⁄2cup (125 ml) fat-free powdered milk
1 cup (250 ml) heavy cream
1 cup (250 ml) whole milk
2 teaspoons (10 ml) pure vanilla extract
Place blueberries 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. Press blueberry purée through
a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds
– you will have approximately 3 cups (750 ml) blueberry purée. Combine the
blueberry purée with 3 tablespoons (45 ml) of the crème de cassis in a 2-
quart (1.9 L) non-reactive saucepan and place over medium-low heat. Cook
until the mixture is reduced by half. Remove from pan and chill.
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