Warm Plums With Gelato Recipes

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GELATO



Gelato image

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

2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar

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



Gelato: The Basic Recipe image

Time 2h

Number Of Ingredients 4

500 ml (2 cups) milk or equal parts milk and cream
150g sugar (3/4 cup)*
4 egg yolks
1 vanilla pod, split open down the side, or a piece of lemon zest (optional)* NB: Superfine sugar is best, but regular granulated will do.

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



Warm Plums With Gelato image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0

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



Strawberry Gelato image

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

1 pound fresh strawberries
1 cup granulated sugar
¾ cup whole milk ((water, 2% or skim milk can be used))
2 tablespoons freshly squeezed lemon juice
½ cup heavy whipping cream

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)



Classic Gelato Base (Vanilla Flavor) image

Learn how to make Italian ice cream! Get instructions to make the creamiest frozen treat and tips to turn one base into a multitude of flavors.

Provided by Marie Asselin

Categories     Dessert     desserts

Number Of Ingredients 4

3 cups milk, preferably whole (3.25% m.f.) or partly skimmed (2% m.f.)
5 large egg yolks ((about 20 grams each))
¾ cup granulated sugar
1 vanilla bean, (split lengthwise)

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



Gelato image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield about 1 quart

Number Of Ingredients 8

1 1/2 cups milk
1 cup half-and-half
Dash fine salt
Whole spices and/or fresh herbs, for steeping
1/2 cup sugar
1/2 teaspoon pure vanilla extract
6 large egg yolks
Assorted mix-ins, such as candy and/or nuts

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.
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