Elite Gourmet EIM-502 Manual De Instrucciones página 17

STRAWBERRY GELATO (cont...)
3. Refrigerate mixture for at least 4 hours. Refrigerate overnight if possible.
4. Transfer the mixture into ice cream machine and freeze according to the
instructions.
CITRUS GELATO
1 ½ CUPS SUGAR
½ TSP FINE SALT
12 LARGE EGG YOLKS
3 CUPS HEAVY CREAM
1 CUPS WHOLE MILK
½ CUP BUTTERMILK
ZEST OF 2 ORANGES
ZEST OF 2 LEMONS
ZEST OF 2 LIMES
Optional: 2tablespoon white rum or vodka
1. Whisk the sugar, salt and yolks in a heavy medium saucepan. Gradually whisk in the
cream. Then whisk in the milk, buttermilk and citrus zests. Using a wooden spoon, stir
the custard constantly over medium heat until it thickens enough to coat the back of
the spoon.
2. Immediately scrape the custard into a 4-cup measuring cup; (mix in the rum if
using). Refrigerate uncovered until cold, about 3 hours, stirring occasionally to
prevent a skin from forming. Cover until ready to freeze.
3. Transfer into ice cream maker and freeze according to the instructions.
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