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5100_Booklet.qxd
1/8/04
12:15 PM
Hazelnut Gelato
Makes about 1 quart
Toast hazelnuts in a shallow pan in a 350° oven for 8 to 9 minutes, remove, place on a heavy towel and
rub nuts vigorously in the towel to remove brown skins.
1 cup toasted hazelnuts, as many skins removed as possible
2 cups half-and-half
2 eggs
2 egg yolks
2/3 cup dark corn syrup
2 tablespoons Frangelico or brandy
1 tablespoon vanilla extract
dash salt
Process nuts in a food processor or blend until very fine. Heat half-and-half in a small saucepan until
bubbles form around the edge and mixture is quite warm. Beat eggs and egg yolks together in a small
bowl. Carefully add about 1/2 cup hot cream mixture, a spoonful at a time, into eggs to gradually warm
them. Return eggs to cream in saucepan and continue cooking over low heat, stirring constantly until
mixture forms custard and reaches 160° on a candy thermometer. Remove saucepan from heat and place
pan in another bowl of cold or ice water to cool mixture to lukewarm. Pour through a strainer into a
blender or food processor; add remaining ingredients. Process until smooth. Cover and refrigerate until
ready to freeze. Follow the instructions for freezing.
Bittersweet Chocolate Mocha Sorbet
Makes about 1 quart
This is marvelous on its own or paired with a scoop of vanilla or butterscotch ice cream.
6 oz bittersweet chocolate, melted
1 tablespoon vegetable oil
2 - 1/2 cups water
1/4 cup sugar
2 tablespoons instant espresso coffee powder
1/2 cup light corn syrup
1 teaspoon vanilla extract
dash salt
Melt chocolate in a microwave on MEDIUM or in the top of a double boiler. Stir in oil when
chocolate is completely melted and smooth. In a small saucepan, bring water and sugar to boil and cook
for 2 to 3 minutes to dissolve the sugar. Stir in coffee. Combine warm melted chocolate with hot water
mixture and mix well. Pour into a blender; add corn syrup, vanilla and salt. Blend well. Chill in the
refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker.
Follow the manufacturer's instructions for freezing.
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Apple Juice Sorbet
Makes about 1 quart
This nonfat, easy sorbet starts with frozen apple juice concentrate.
1 can (12 oz) frozen apple juice concentrate, partially thawed
2 cups water
2 tablespoons lemon juice
1/3 cup light corn syrup
Place ingredients in a blender or food processor and process until smooth. Chill in the refrigerator until
ready to freeze. Pour into the ice cream maker and follow the instructions for freezing.
Kiwi Sorbet
1 cup water
1/2 cup sugar
1/2 cup light corn syrup
4 kiwifruits; pared
5 tsp. lemon juice
1/4 tsp. grated lemon peel
Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or until sugar is dissolved.
Puree kiwifruit in food processor or blender to equal 3/4 cup puree. Add lemon juice, lemon peel and
sugar mixture. Chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow the
instructions for freezing.
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Thank you for purchasing your
VillaWare
®
Ice Cream Maker
15
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