GELATO
Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!
Provided by OSTAFF1
Categories World Cuisine Recipes European Italian
Time 3h
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g
GELATO: THE BASIC RECIPE
Time 2h
Number Of Ingredients 4
Steps:
- Pour the milk, or milk and cream, half of the sugar and, if using, the vanilla pod or lemon zest, into a saucepan and bring the milk nearly to a boil. When the very first bubbles begin to appear, take it immediately off the heat and let it cool. (If using the optional vanilla or lemon zest, you can cover the saucepan, which will slow down the cooling process and prolong the steeping process, thus drawing out more of their flavor.)
- When the milk has cooled, put the egg yolks into an electric mixer together with the other half of the sugar. Beat at a high setting until the egg yolks and sugar have been totally combined and developed a creamy quality. You will be able to see ripples as the mixer turns.
- Lower the setting and slowly add your cooled milk (from which you will have removed the vanilla or lemon zest if using) in a steady stream. Mix until everything is well amalgamated.
- Transfer the mixture back into the saucepan. Heat the mixture gently until the eggs thicken it into a thin custard-thick enough to coat a spoon lightly-but not so much that the egg curdles. Be attentive, increasing the heat very gradually from low to medium or medium-high, stirring constantly until you begin to 'feel' the mixture beginning to thicken, and then lowering the heat immediately to low. If you fee the mixture is getting too hot, you can add a bit of cold milk to the saucepan to avoid curdling.
- Once the mixture has thickened nicely, remove it from the heat, pour it into a bowl and chill in the fridge for about an hour. Stir from time to time to prevent a film from forming on the surface of the mixture.
- Pour the batter into an ice cream maker and proceed to churn per the instructions that came with the machine. Typically, you will churn the batter for 20-30 minutes, which results in a 'soft serve' texture. If you want a firmer gelato, freeze it for an hour or two before serving.
Nutrition Facts :
WARM PLUMS WITH GELATO
Steps:
- Brush halved pitted plums with melted butter, sprinkle with cinnamon and grill until soft, 3 minutes per side. Top with hazelnut gelato and chopped toasted hazelnuts.
STRAWBERRY GELATO
Everyone loves Strawbery Gelato and this easy to make fool proof recipe will work in your ice cream maker too!
Provided by Chef Dennis Littley
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Remove the stems and leaves from the strawberries and rinse in cold water.
- Place the strawberries, lemon juice and the sugar in a food processor and process until liquefied.
- Add the milk and run the food processor until all the mixture is smooth.
- Whip the cream with a wire whisk until it begins to thicken slightly and becomes the consistency of buttermilk.
- Mix the cream and strawberry mixture in a bowl and mix thoroughly.
- Pour the mixture into a gelato or ice cream maker and freeze following the manufacturer's instructions.
- Place the finished gelato into a freezer safe container and allow to fully freeze before serving (2-3 hours).
Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 16 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 3 g, ServingSize 1 serving
CLASSIC GELATO BASE (VANILLA FLAVOR)
Steps:
- In a medium saucepan, warm the milk over medium heat until it just starts to bubble around the edge (no need to bring it to a boil). Remove from the heat and reserve.
- In the bowl of a stand mixer, or in a large mixing bowl if you're using a hand mixer, beat the egg yolks and sugar together until the mixture is thick and creamy (about 2 minutes at medium speed). With the mixer on low speed, slowly pour in one ladleful of the hot milk into the egg mixture. Slowly pour in the rest of the mixture and beat until the milk is well incorporated.
- Pour the milk and egg mixture back into the saucepan, add the vanilla bean, and place over medium-low heat and cook, stirring constantly, until the custard coats the back of a wooden spoon.
- Remove from the heat. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight to infuse the custard with a deeper vanilla flavor.
- Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into the bowl of an ice cream maker (straining the mixture will ensure a silky smooth gelato). Freeze according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
- STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.Classic gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.Always take gelato out to room temperature 15 to 20 minutes before serving to soften it and make it easier to scoop.
- SERVING: Always take Gianduja gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- VARIATIONS: Use this versatile base to make a variety of gelato flavors, such as Pistachio, Raspberry Rose, Blueberry, or Cherry Ripple!
- MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
- MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
GELATO
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 1 quart
Number Of Ingredients 8
Steps:
- Put the milk, half-and-half, salt and whatever flavors you are steeping with in a medium saucepan. Heat to a gentle simmer, remove from the heat and let steep for 30 minutes.
- Whisk the sugar, vanilla and egg yolks in a medium bowl. Gradually strain in and whisk about half of the warm milk mixture into the eggs. Then, while whisking constantly, add the warmed eggs to the remaining milk mixture.
- Return to the heat and cook the gelato base, stirring constantly with a wooden spoon, until thick and it coats a spoon, about 10 minutes. Transfer the mixture into a bowl set over an ice bath to stop the cooking and bring down the temperature.
- Strain the mixture again through a fine strainer, pushing to extract all the liquid. Churn the gelato in a gelato/ice cream maker, following manufacturer's instructions.
- Fold in desired mix-ins once the gelato has finished spinning in the machine. Transfer to a container and freeze until solid and ready to serve.
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- Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.
- Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes. Don't boil the milk. Check that the temperature remains at about 85°C (185 F) with a kitchen thermometer.
- Transfer the egg and sugar fluffy cream to a saucepan. Pour the hot milk slowly. Keep mixing while you do it. If you want to flavor your gelato, this is the time to add either grated lemon zest or two drops of vanilla extract or vanilla bean. Now put it back on the heat and cook for another 5 minutes without boiling and always stirring. Then turn off the heat and add the cold heavy cream. Mix really well.
- If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your gelato is ready! Fresh, creamy and nutritious.
ROASTED PLUM ICE CREAM - A COZY KITCHEN
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Estimated Reading Time 3 mins
- Preheat the oven to 400 degrees F. Place the plums in a 9 x 9-inch baking dish or casserole dish. (I found this better than a baking sheet because of how much juice is released from the plums.) Sprinkle plums with brown sugar and a few pinches of salt. Roast the plums for 20 minutes and until they're completely tender with a fork and a lot of juice has been released. Remove from the oven and allow to cool for about 5 minutes.
- Add 2 cups heavy cream, sugar, honey and vanilla extract to a saucepan. Heat until sugar is dissolved, about 2-3 minutes. Add 1/4 cup of cream mixture (you can eyeball this measurement) to the jar of a blender, along with the roasted plums and their juices. Blend until very smooth, about 1 minute. Place a sieve atop a large bowl and pour the puree through it, discarding the pulp. Add the remaining milk to the bowl and mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours of overnight.
- Churn the mixture in the bowl of your ice cream maker, according to your ice cream maker's instructions. Serve immediately for soft serve or alternatively transfer to a freezer-safe container and freezer overnight.
CHERRY AND RASPBERRY RIPPLE GELATO - FOOD NOUVEAU
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- To make the cherry puree: Place the cherries, granulated sugar, and lemon juice in a small saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, until the cherries are soft and the mixture has thickened. Puree using a stand blender, a stick blender, or a food processor. Transfer to an airtight container and refrigerate until completely cool.
- To make the raspberry puree: Place the raspberries, granulated sugar, and lemon juice in a small saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, until the cherries are soft and the mixture has thickened. Puree using a stand blender, a stick blender, or a food processor. Transfer to an airtight container and refrigerate until completely cool.
- To make the gelato: Make the custard for the gelato base of your choosing (either Classic Vanilla Bean Gelato or Sicilian-Style Vanilla Bean Gelato), and refrigerate overnight. Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into a large mixing bowl (straining the mixture will ensure a silky smooth gelato).
- Pour half of the cherry puree and half of the raspberry puree into the custard base and whisk to combine. Transfer to the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
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