KitchenAid 5KICA0WH Creamy Lemon-Orange Gelato, Fresh Raspberry Sorbet, English, g 2 cups sugar

Creamy Lemon-Orange Gelato

500mL (2 cups) reduced- fat (2%) milk

4(5 x 2 cm [2 x 3Ú4 -inch]) strips orange peel

4(5 x 2 cm [2 x 3Ú4 -inch]) strips lemon peel

6coffee beans

5 egg yolks

170 g (3Ú4 cup) sugar

Scald milk with orange peel, lemon peel and coffee beans in heavy medium saucepan.

Whisk yolks and sugar in medium bowl to blend. Gradually whisk half of milk mixture into yolks. Return yolks to saucepan with remaining milk. Stir over low heat until mixture thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil. Strain into medium bowl. Refrigerate until well chilled.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to Stir Speed. Using a container with a spout, pour mixture into freeze bowl. Continue on Stir Speed for 15 to 20 minutes or until desired consistency. Transfer ice cream to airtight container and freeze several hours to allow flavors to ripen. Can be prepared up to 4 days ahead. If frozen solid, soften slightly in refrigerator about 20 minutes before serving.

Yield: 8 servings (120 mL [1Ú2 cup] per serving).

English

Fresh Raspberry Sorbet

750 g raspberries

90mL (1Ú4 cup plus 2 tablespoons) water

300mL (11Ú4 cups) Simple Syrup (recipe follows)

Simple Syrup

Combine raspberries and water in bowl of food processor fitted with metal blade. Process until very smooth; pour through fine mesh strainer, pressing down lightly on solids trapped in strainer to extract as much liquid as possible without forcing solids through strainer. Discard solid. Pour liquid into airtight container and refrigerate until thoroughly chilled, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Combine chilled raspberry juice and chilled simple syrup.

Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 7 to 12 minutes or until desired consistency. Immediately transfer sorbet into airtight container and freeze at least 2 hours before serving.

Yield: 8 servings (230 mL [1 cup] per serving).

500	g (2 cups) sugar	Combine sugar and water in saucepan. Bring to a boil
500	mL (2 cups) water	over medium-high heat; cook and stir until sugar dissolves

completely, about 10 minutes. Transfer to ice bath, stirring until well chilled. Refrigerate until ready to use.

Yield: 710 mL (3 cups) syrup

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