Coffee Gelato Recipe

Ingredients

• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon instant coffee granules
• 2 tablespoons butter or margarine, melted
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 2 cups whipping cream

• Directions

1. In a saucepan, stir sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. square pan. Cover and freeze for 6 hours or until firm.

Coffee Gelato Recipe

Raspberry Gelato Recipe

INGREDIENTS
-2 lbs raspberries fresh or frozen or other fruit
-1 cup sugar
-1 cup whipping cream
-ice and salt for ice cream freezer
DIRECTIONS
Thoroughly chill ice cream freezer container and dasher, and chillmixer bowl and beater(s) also. Puree berries in blender or foodprocessor. If you wish, strain the puree to remove seeds. Add sugarto berries, place into ice cream freezer container, and run freezerfor about 15 minutes. Meanwhile, whip cream until light and fluffy.(About 2 minutes.) Stop freezer and add cream to berry mixture.Run freezer for remainder of normal freezing time. In my freezerthat’s about 5 – 10 minutes more. Remove from container and serveat once if possible. If you must freeze the gelato, remove it fromthe freezer about 15 minutes before you plan to serve it, for itshould be soft and creamy, not as stiff as ordinary ice cream. For a special treat, top with chocolate or coat with a chocolate shell.

Banana Gelato Recipe

Banana Gelato Recipe

INGREDIENTS

1 3/4 cups whole milk

2 very ripe bananas, peeled and quartered

5 egg yolks

3/4 cup sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 cup heavy cream

DIRECTIONS

1 Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.

2 Cool 5 minutes, then purée in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.

3 Beat yolks and sugar in a large bowl with a mixer at high speed until thick.

4 Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.

5 Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.

Peach Gelato Recipe

INGREDIENTS
4 cups whole milk
2 cups ripe peaches, peeled, pitted, and chopped (about 4 peaches)
Juice of 1 lemon
3/4 cup sugar, divided
4 egg yolks
(Makes 1-1/2 quarts)


DIRECTIONS
n a medium saucepan, bring the milk to a simmer.
Remove from heat, cover, and set aside.
In a blender or food processor, puree the peaches, lemon juice, and 1/4 cup of sugar 
until smooth.
Set aside.

In a blender or food processor, blend 1/2 cup sugar and yolks until smooth and thick.
With the machine running, gradually add the hot milk.
Return the mixture to the saucepan and cook over medium heat.
Stir constantly for 6-8 minutes until the mixture begins to thicken.
Remove from heat and set in a bowl of ice water.
Stir for 2 minutes to cool the mixture.
Stir in the pureed peaches.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.

Pistachio Gelato Recipe

INGREDIENTS
For the pistachio flour:
2 cups shelled raw pistachios
1 cup slivered, blanched almonds
1/2 cup confectioner's sugar

For the gelato:
4 cups whole milk
1/2 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon almond extract
1/4 teaspoon sea salt
1/4 teaspoon lemon juice


DIRECTIONS

1. First make the pistachio flour: In the bowl of the food processor, combine the pistachios, almonds and confectioner's sugar. Pulse until you get a fine, mealy texture, adding more sugar if necessary to keep the nuts from sticking together.

2. Next make the gelato base: In a bowl, whisk together 1/4 cup of the milk with the cornstarch to make a slurry. Heat the remainder of the milk in a saucepan with the sugar. Just before the milk boils, stir in the cornstarch slurry and simmer for 3 to 5 minutes, stirring constantly as it thickens. Remove from the heat and stir in the pistachio and almond flour mixture, almond extract and salt. Chill thoroughly, preferably overnight.

3. Once the base is chilled, whisk in the lemon juice until smooth. Freeze the gelato in your ice cream machine according to the manufacturer's instructions.

Strawberry Gelato Recipe

Ingredients

• 1 pound fresh strawberries
• 1 cup granulated sugar
• 3/4 cup water
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup heavy whipping cream

Instructions

1. Remove the stems and leaves from the strawberries and rinse in cold water.
2. Place the strawberries and the sugar in a food processor and process until liquified.
3. Add the water and run the food processor until all the mixture is smoth.
4. Whip the cream with a wire whisk until it begins to thicken slightly and becomes the consistency of buttermilk.
5. Mix the cream and strawberry mixture in a bowl and mix thoroughly.
6. Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions

Notes

* try using milk instead of water for a creamier texture, using water the consistency is more like a sorbet.

Lemon Gelato Recipe

INGREDIENTS
2 cups whole milk
Pared or grated zest of just under 1/2 lemon
5 large egg yolks
1/2 cup sugar

PREPARATION

1.

In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.

2.

In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.

3.

Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)

4.

Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer's instructions.

YIELD

4 to 6 servings

Vanilla Gelato Recipe

Ingredients

• 5 egg yolks
• 3/4 cup(s) granulated sugar
• 2 cup(s) whole milk
• 1 cup(s) light cream
• 2 teaspoon(s) pure vanilla extract

Preparation

1. Combine egg yolks and sugar in mixing bowl. Beat at medium-high speed until very thick and pale yellow in color.
2. In medium saucepan, heat milk to a simmer. Add half of the milk to the egg yolk mixture; whisk until blended. Stir in remaining milk. Cook over low heat, stirring constantly, until mixture coats back of spoon. Remove from heat; stir in the cream. Pass mixture through a fine strainer into medium bowl set over an ice bath to chill. Stir in vanilla extract. Freeze in an ice cream maker according to manufacturer's instructions.

Hazelnut Gelato Recipe

5 oz hazelnuts (1 cup) 2 1/2 cups whole milk 1/3 cup heavy cream 4 large egg yolks 1/4 cup plus 2 tablespoons sugar

Mango Gelato Recipe

INGREDIENTS

1/3 cup sugar
½ cup water
2 pounds ripe mangoes (about 2 largemangoes)
3 tablespoons freshly squeezed lime or lemon juice
2/3 cup heavy or whipping cream

DIRECTIONS

• Prepare a large bowl or pan of ice water.
• In a medium saucepan, combine the sugar and water, bring to a boil while stirring, and cook until the syrup is clear. Immediately place the pan in the ice bath and stir the mixture occasionally until it cools to room temperature.
• Peel and dice the mangoes, discarding the seeds, and puree the mangoes in a blender or food processor with the juice and syrup.
• Transfer to a container and stir in the cream. Cover and refrigerate until thoroughly chilled, about 3 hours.
• Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.