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GELATO
Gelato is a lighter Italian-style of ice cream – with
plenty of flavour. The following gelatos compliment
each other – select a scoop of three flavours for a
dessert with variety.
CAPPUCCINO GELATO
2¼ cups milk
1 cup cream
2 x 60g eggs
½ cup castor sugar
1 tablespoon Coffee & Chicory Essence
1. Process milk, cream eggs and sugar in a food
processor or blender on low speed until the mixture
is smooth and the sugar dissolves.
2. Place mixture into a pouring jug or bowl, cover and
refrigerate for 1-2 hours or until completely chilled.
3. Stir essence into mixture before pouring into
rotating Freezer Bowl. Process until desired
consistency is achieved.
NOUGAT GELATO
2¼ cups milk
½ cup cream
2 x 60g eggs
¼ cup castor sugar
1 teaspoon almond essence
1 x 150g packet Almond Nougat sweets
1. Process milk, cream, eggs, sugar and essence in a
food processor or blender on low speed until the
mixture is smooth and the sugar dissolves.
2. Place mixture into a pouring jug or bowl, cover and
refrigerate for 1-2 hours or until completely chilled.
3. Process Almond Nougat sweets in a food processor
or blender and fold into chilled mixture.
4. Stir mixture before pouring into rotating Freezer
Bowl. Process until desired consistency is achieved.
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PASSIONFRUIT GELATO
2 cups milk
½ cup cream
2 x 60g eggs
¼ cup castor sugar
2 x 170g cans passionfruit pulp in syrup
1. Process all ingredients in a food processor or
blender on low speed until the sugar dissolves.
2. Place mixture into a pouring jug or bowl, cover and
refrigerate for 1-2 hours or until completely chilled.
3. Stir mixture before pouring into rotating Freezer
Bowl. Process until desired consistency is achieved.
VANILLA GELATO
2½ cups milk
½ cup cream
2 eggs
½ cup sugar
1 teaspoon vanilla extract
1. Process all ingredients in a food processor or
blender on low speed until the mixture is smooth
and the sugar dissolves.
2. Place mixture into a pouring jug or bowl, cover and
refrigerate for 1-2 hours or until completely chilled.
3. Stir mixture before pouring into rotating Freezer
Bowl. Process until desired consistency is achieved.
ZABAGLIONI GELATO
2¼ cups milk
¾ cup cream
2 x 60g eggs
½ cup castor sugar
¼ cup marsala wine
1. Process milk, cream, eggs and sugar in a food
processor or blender on low speed until the mixture
is smooth and the sugar dissolves.
2. Place mixture into a pouring jug or bowl, cover and
refrigerate for 1-2 hours or until completely chilled.
3. Stir marsala wine into mixture before pouring
into rotating Freezer Bowl. Process until desired
consistency is achieved.
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