Cuisinart Gelateria ICE-70 Serie Manual De Instrucciones & Libro De Recetas página 19

5. Press Gelato and then Start/Stop. Pour the mixture through the spout
and then cover with the cap. Let mix until thickened. The gelato will
have a soft, creamy texture. If a firmer consistency is desired, transfer
the gelato to an airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Olive Oil-Thyme Gelato
A savory treat, this fragrant gelato is perfect with a simple cookie on the side.
Makes about 4½ cups (nine ½-cup servings)
1 cup heavy cream
3 cups whole milk, divided
2 sprigs fresh thyme
1 cup granulated sugar
2 tablespoons cornstarch
Pinch kosher salt
¾ cup extra virgin olive oil
1 tablespoon liquid pectin
1. In a medium saucepan, combine the cream, 2 cups of the milk, and
the thyme. Set over medium/medium-low heat and bring to a simmer.
Remove from heat and allow thyme to steep in the cream/milk mixture
for about 30 minutes. After steeping, remove and discard thyme and
then return to the heat and bring back to a simmer.
2. While cream/milk mixture is re-heating, put the remaining milk, sugar,
cornstarch and salt into a small-medium mixing bowl. Whisk to
combine. Slowly whisk in the olive oil.
3. Once cream/milk mixture comes to its second simmer, add the milk/
sugar mixture and stir until fully combined. While still set over medium/
medium-low heat, continuously stir until mixture comes to a strong
simmer and thickens slightly, so it just coats the back of a spoon (this
will take no more than 20 minutes, depending on the stove being used).
4. Remove pan from heat, stir in pectin, strain and cool to room
temperature. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice cream maker.
5. Press Gelato and then Start/Stop. Pour the mixture through the spout
and then cover with the cap. Let mix until thickened. The gelato will
have a soft, creamy texture. If a firmer consistency is desired, transfer
the gelato to an airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Rich Vanilla Frozen Yogurt
While part-skim or fat-free yogurt can be substituted, to get the real flavor and
richness of this frozen yogurt it is best to use the whole-milk variety.
Makes about 4 cups (eight ½-cup servings)
2 tablespoons light corn syrup
2 tablespoons honey
¼ cup water
1 vanilla bean, split and seeds scraped
4 cups whole milk, plain Greek yogurt
1½ teaspoons pure vanilla extract
1¼ cups granulated sugar
Pinch kosher salt
1. Add the corn syrup, honey, water and scraped vanilla pod to a medium
saucepan. Bring mixture to a boil and then simmer until reduced by
half; cool and reserve.
2. In a large mixing bowl, whisk the yogurt, vanilla seeds, reserved honey-
vanilla reduction, vanilla extract, sugar and salt together. Whisk until the
sugar has dissolved. Cover and refrigerate for 2 to 3 hours, or overnight.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The frozen
yogurt will have a soft, creamy texture. If a firmer consistency is desired,
transfer the frozen yogurt to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
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