Recipe

Italian Gelati Ice Cream Variations: Vanilla, Pistachio, Coffee, Recipe

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Ingredients

10 tbsps sugar .
2 inches fresh lemon peel .
8 egg yolks .
2 c light cream .
8 egg yolks .
2 c heavy cream .
1/4 c ground blanched almonds .
7 drops green food coloring .
VANILLA ICE CREAM .
2 c heavy cream .
1 c heavy cream .
2 c light cream .
5 1/2 tbsps sliced shelled pistachio nuts .
1 (2 inch) vanilla beans or 1 tsp vanilla extract .
6 tbsps sugar .
COFFEE ICE CREAM .
1/2 tsp vanilla extract .
CHOCOLATE ICE CREAM .
4 oz semisweet chocolate, melted .
2 c milk .
2 c light cream .
1 c heavy cream .
2 tbsps espresso coffee .
2 1/2 tbsps ground pistachios or crushed shelled pistachio nuts .
4 egg yolks .
PISTACHIO ICE CREAM .
8 egg yolks .
6 tbsps sugar .
1/2 c sugar

Directions

Step #1 FOR THE VANILLA: In a 1 1/2 or 2 quart enameled or stainless steel saucepan, bring the light cream & the vanilla bean almost to a boil over low heat/flame.
Step #2 (If you are using vanilla extract, DO NOT add it now.
Step #3 ) Meanwhile mix the egg yolks & sugar in a bowl.
Step #4 Beat them with a whisk, rotary or electric beater for 3 to 5 mins, or until they are pale yellow & thick enough to fall from the whisk or beater in a lazy ribbon.
Step #5 Then discard the vanilla bean from the saucepan & pour the hot cream slowly into the beaten egg yolks, beating carefully & constantly.
Step #6 Pour the mixture back into the saucepan & cook over moderately low heat, stirring constantly with a wooden spoon, until it thickens to a custard that lightly coats the spoon.
Step #7 Do not allow the mixture to boil or it will curdle.
Step #8 Stir in the heavy cream, & if you are using the vanilla extract instead of the vanilla bean, add it now.
Step #9 Strain the custard through a fine sieve into a mixing bowl & allow it to cool to about room temp.
Step #10 Now pack a 2 quart ice cream freezer with layers of finely crushed or cracked ice & coarse rock salt in the proportions recommended by the freezer manufacturer.
Step #11 Add cold water if the manufacturer advises it.
Step #12 Then pour or ladle the cooled gelato into the ice cream can & cover it.
Step #13 If you have a hand ice cream maker, let it stand for 3 or 4 mins before turning the handle.
Step #14 It may take 15 mins or more for the ice cream to freeze, but do not stop turning at any time, or the gelato may be lumpy.
Step #15 When the handle can barely be moved, the ice cream should be firm.
Step #16 If you have an electric ice cream maker, turn it on & let it churn for about 15 mins, or until the motor slows or actually stops.
Step #17 To harden the gelato, clean the ice cream from the sides down into the bottom of the can & cover it very securely.
Step #18 Drain off any water that is in the bucket & repack it with ice & salt.
Step #19 Let it stand for 2 or 3 hrs.
Step #20 PISTACHIO: Heat the light cream & beat the egg yolks & sugar together.
Step #21 Add the ground pistachio nuts & make the custard as above.
Step #22 Then stir in the the heavy cream & vegetable coloring, & strain this mixture.
Step #23 Add the sliced pistachio nuts & ground almonds.
Step #24 Cool & freeze.
Step #25 COFFEE: Heat the light cream with the lemon peel & beat the egg yolks & sugar together.
Step #26 Discard the peel & make the custard as described above.
Step #27 Add the espresso coffee (instant or freshly brewed) & heavy cream; strain, cool & freeze.
Step #28 CHOCOLATE: Heat the milk, beat the egg yolks & sugar together, & make the custard as described above.
Step #29 Then stir in the the heavy cream, melted chocolate & vanilla extract.
Step #30 Strain, cool & freeze.
Step #31 To Make 1 to 1 1/2 quarts of each flavor.
Step #32 The Time Life Holiday Cookbook.
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Italian Gelati Ice Cream Variations: Vanilla, Pistachio, Coffee, Recipe

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