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Lemon Gelato
Makes approximately 1 quart
INGREDIENTS
Step 1:
4 eggs
2 cups sugar
Combine the above ingredients in a double boiler over simmering
water whisking gently until mixture thickens, about 10 minutes.
This is the Lemon Curd.
Step 2:
1 cup heavy cream
1 cup half & half
Zest from 1 lemon
Combine these ingredients together and add to the lemon curd
from step one. Strain and chill.
METHOD
1Combine all ingredients in mixing bowl.
2Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into Freezer Bowl. Assemble as instructed on page 7.
3Plug appliance in and set to “ON”. Check regularly for desired
consistency. Most recipes are at soft-serve stage after 25 - 30
minutes. Motor will start to click when mixture is as firm as possible.
4Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
5Scrape mixture into separate freezable containers and freeze for 3
hours for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
Courtesy Marian Getz, Wolfgang Puck Chef
1 cup fresh lemon juice
1/2 cup unsalted butter (cubed)
Zest from 6 lemons
Kiwi Sorbet
Makes approximately 1 quart
INGREDIENTS
10 large kiwi fruit (peeled and juiced)*
1/2 cup sugar
METHOD
1Combine all ingredients in mixing bowl.
2Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into Freezer Bowl. Assemble as instructed on page 7.
3Plug appliance in and set to “ON”. Check regularly for desired
consistency. Most recipes are at soft-serve stage after 25 - 30
minutes. Motor will start to click when mixture is as firm as possible.
4Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
5Scrape mixture into separate freezable containers and freeze for 3
hours for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
* You can juice the kiwi with a blender, immersion blender, or juicer.
If you use a juicer, the seeds will be strained out. The flavor will be the
same but the seeds add to the presentation of the sorbet
Courtesy Marian Getz, Wolfgang Puck Chef
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 17