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CUSTARD GELATO
This recipe uses egg yolks to create an extra creamy and
custard-like flavor.
Makes about 6 cups (twelve ½-cup servings)
1
cup heavy cream
2
cups whole milk, divided
2
teaspoons pure vanilla extract
¼
teaspoon sea or kosher salt
2
tablespoons cornstarch
6
large egg yolks
¾
cup granulated sugar
1. Put heavy cream and 1¾ cups milk together with the vanilla and salt into a
saucepan over medium heat. In a small bowl, mix together well the remaining
milk with the cornstarch and reserve.
2. While the cream mixture is heating, whisk the egg yolks and sugar together
really well until pale and thick. Place bowl on a dampened towel on the
countertop.
3. Once the cream mixture comes to a simmer, stir in the milk/cornstarch mixture
well and continue to stir over heat for an additional five minutes, being sure
mixture does not come to a full boil.
4. Whisking continuously very slowly pour all of the hot liquid into the yolk/sugar
mixture. Return mixture to the saucepan over heat and whisk for about 5
minutes and then strain into a clean mixing bowl. Allow to cool to room
temperature before covering and refrigerating overnight.
5. Pour the mixture into the mixing bowl of the Cuisinart
fitted with the gelato and sorbet paddle. Turn unit on, set Timer, and press
Start/Stop. Let mix until thickened, about 30 to 40 minutes. The gelato will
have a soft, creamy texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 176 (55% from fat) • Carb 17g • Pro. 3g • Fat 11g • Sat. Fat 6g
Chol. 138mg • Sod. 82 mg • Fiber 0g • Calc. 74mg
For an extra jolt, add some chopped dark chocolate-covered espresso beans
Makes about 4 cups (eight ½-cup servings)
1
2
1
1
2
1
1. In a medium saucepan, combine cream and 1½ cups of the milk. Set over
2. While cream/milk mixture is heating, put the remaining milk, espresso, sugar,
3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and
4. Remove pan from heat, stir in pectin, strain, and cool to room temperature.
5. Pour the mixture into the mixing bowl of the Cuisinart
®
Frozen Dessert Maker
17
ESPRESSO GELATO
toward the end of freezing.
cup heavy cream
cups whole milk, divided
cup brewed espresso (either room temperature or chilled, not hot)
cup granulated sugar
tablespoons cornstarch
Pinch sea or kosher salt
tablespoon liquid pectin
medium/medium-low heat and bring to a simmer.
cornstarch, and salt into a small or medium mixing bowl. Whisk to combine.
stir until fully combined. While still set over medium/medium-low heat, stir
continuously until mixture boils and thickens to where it can coat the back of a
spoon (this will take about 15 minutes, depending on the stove being used).
Cover and refrigerate a minimum of at least 2 hours, or overnight. Whisk
mixture together again before pouring into the ice cream maker.
fitted with the gelato and sorbet paddle. Turn unit on, set Timer, and press
Start/Stop. Let mix until thickened, about 40 minutes. The gelato will have a
soft, creamy texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 246 (47% from fat) • carb. 31g • pro. 3g • fat 13g • sat. fat 8g
chol. 50mg • sod. 65mg • calc. 95mg • fiber 0g
®
Frozen Dessert Maker
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