Custard Gelato; Espresso Gelato - Cuisinart ICE-100 Instruction Booklet

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 at the same time, very slowly pour all of
the hot liquid into the yolk/sugar mixture. Return mixture back
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 mixing bowl, fitted with the gelato
paddle, of the Cuisinart® Ice Cream and Gelato Maker. Turn
unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 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

ESPRESSO GELATO

For an extra jolt, add some dark chocolate covered espresso beans
toward the end of freezing.
Makes about 4 cups (eight ½-cup servings)
1 cup heavy cream
2 cups whole milk, divided
1 cup brewed espresso
1 cup granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream and 1½ cups of the
milk. Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
espresso, sugar, cornstarch and salt into a small-medium
mixing bowl. Whisk to combine.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. While still set over
medium 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).
4. Remove pan from heat, stir in pectin, strain and cool to room
temperature. Cover and refrigerate a minimum of at least 2
hours, or overnight. Whisk mixture together again before
pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the gelato paddle. Turn
unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 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
12