INGREDIENTS FOR GELATO RECIPES
LEMON GELATO RECIPE: HOW TO MAKE IT - TASTE OF HOME
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 1-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. , Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.
Nutrition Facts : Calories 361 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 213mg cholesterol, SodiumContent 40mg sodium, CarbohydrateContent 31g carbohydrate (27g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
CHOCOLATE-HAZELNUT GELATO RECIPE | GIADA DE LAURENTIIS ...
Provided by Giada De Laurentiis
Categories dessert
Total Time 2 hours 55 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
- Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
- Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
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SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES
Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavours like orange zest or vanilla – or even a pinch of nutmeg or cinnamon – and is really simple to knock up. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
- Sieve your flour and icing sugar into a large mixing bowl from a height.
- Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
- Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
- Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
- Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
- Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
- Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
- Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
- Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
- Preheat your oven to 180ºC/350ºF/gas 4.
- Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
- Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
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HOW TO MAKE AUTHENTIC ITALIAN GELATO AT HOME - RECIPES ...
Jun 12, 2021 · Gelato has certainly become one of the most popular and well-known desserts in the world thanks to its goodness and the genuineness of its ingredients. Categories Dessert Recipes , Gelato, Sorbetto and Semifreddo Recipes , Italian Recipes , Traditional Italian Recipes Tags Eggs Recipes , Milk Recipes …
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