Lip Zmakkin Gypsy Gelato Recipes

PUMPKIN GELATO

Steps:

• Whisk together the pumpkin puree, cream, milk, sugar, cinnamon, nutmeg and salt in a large bowl. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

LIP ZMAKK'IN GYPSY GELATO

Steps:

• Combine the marzipan and sugar in a bowl and beat with an electric mixer until smooth.
• Add eggs one at a time - beating well after each addition. Beat in the almond and vanilla essence and then add the salt.
• Bring the half-and-half to a gentle simmer in a saucepan, and then slowly beat in the warm half-and-half and the cream into the marzipan mixture - pour it all back into the saucepan and heat over a low heat. Stir it CONSTANTLY until the custard thickens slightly. Be careful NOT to let it boil or the eggs will scramble!
• Remove from the heat and pour into a bowl and allow to cool. Add the Amaretto liqueur and allow to chill over night or for several hours in the refrigerator.
• Stir the chilled custard well and freeze in an ice cream maker in 1 or 2 batches, according to the machine's instructions. Add HALF of the crushed amaretto biscotti with half of the toasted chopped almonds when the ice cream is semi-frozen - allow the machine to mix them into the ice cream.
• Pour the ice cream into a freezer proof container and sprinkle the rest of the amaretto biscotti and almonds on the top, along with the strawberries and raspberries - gently pushing them down into the surface. Freeze for 2 hours for a firmer ice cream or serve straight away for a softer finish, with almond ice cream wafers.

LEMON GELATO

Steps:

• Combine lemon zest, lemon juice, water, and 1/2 cup plus 2 tablespoons sugar in a saucepan; bring to a boil. Cook and stir for 2 minutes. Remove from heat.
• Strain lemon mixture into a large bowl; discard lemon zest. Refrigerate until completely chilled, 8 hours to overnight.
• Stir heavy cream into the lemon mixture. Pour into an ice cream maker. Freeze according to manufacturer's instructions, about 30 minutes. Transfer to an airtight container and freeze until firm, about 2 hours.

LIP ZMAKK'IN GYPSY GELATO

Steps:

• Combine the marzipan and sugar in a bowl and beat with an electric mixer until smooth.
• Add eggs one at a time - beating well after each addition. Beat in the almond and vanilla essence and then add the salt.
• Bring the half-and-half to a gentle simmer in a saucepan, and then slowly beat in the warm half-and-half and the cream into the marzipan mixture - pour it all back into the saucepan and heat over a low heat. Stir it CONSTANTLY until the custard thickens slightly. Be careful NOT to let it boil or the eggs will scramble!
• Remove from the heat and pour into a bowl and allow to cool. Add the Amaretto liqueur and allow to chill over night or for several hours in the refrigerator.
• Stir the chilled custard well and freeze in an ice cream maker in 1 or 2 batches, according to the machine's instructions. Add HALF of the crushed amaretto biscotti with half of the toasted chopped almonds when the ice cream is semi-frozen - allow the machine to mix them into the ice cream.
• Pour the ice cream into a freezer proof container and sprinkle the rest of the amaretto biscotti and almonds on the top, along with the strawberries and raspberries - gently pushing them down into the surface. Freeze for 2 hours for a firmer ice cream or serve straight away for a softer finish, with almond ice cream wafers.