54
55
6
egg yolks
½
cup good quality honey
method
1.
Place cream and milk into a medium hea-
vy-based saucepan. Heat until mixture just
starts to simmer.
2.
Meanwhile beat egg yolks and honey in
a bowl until pale and thick. Once cream
mixture is hot, slowly whisk cream into the
honey mixture.
3.
Clean saucepan and return mixture back
to a low heat. Stir constantly with a wooden
spoon until mixture has thickened and coats
the back of the spoon (see tips for better ice
cream making.).
4.
Pour mixture into a heatproof bowl, cover
and refrigerate until well chilled. 5. Once
mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.
geLato
Pistachio gelato
Makes approximately 1 litre
Ingredients
2
cups milk
½
cup pouring cream
½
teaspoon vanilla extract
5
egg yolks
½
cup caster sugar
¾
cup shelled pistachios, roasted and
chopped
method
1.
Place milk, cream and vanilla extract into
a medium heavy-based saucepan. Heat until
mixture just starts to simmer.
2.
Meanwhile beat egg yolks and sugar in a
bowl until pale and thick. Once milk mixture
is hot, slowly whisk into the egg mixture.
3.
Clean saucepan and return mixture back
to a low heat. Stir constantly with a wooden
spoon until mixture has thickened and coats
the back of the spoon (see: ›Tips for better
ice cream making‹).
4.
Pour mixture into a heatproof bowl, cover
and refrigerate until well chilled.
5.
Pour gelato base into ice cream bowl.
Set ice cream maker to desired setting and
churn.
6.
Add chopped pistachios once machine
specifies to add in mix-ins.
7.
Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
chocolate Hazelnut gelato
Makes approximately 1 litre
Ingredients
2
cups milk
½
cup chocolate hazelnut spread
½
teaspoon vanilla extract
5
egg yolks
½
cup caster sugar
¼
cup roasted hazelnuts, finely chop-
ped
method
1.
Place milk, hazelnut spread and vanilla
extract into a medium heavy-based sauce-
pan. Heat until spread has melted and mix-
ture just starts to simmer.
2.
Meanwhile beat egg yolks and sugar in a
bowl until pale and thick. Once milk mixture
is hot, slowly whisk into the egg mixture.
3.
Clean saucepan and return mixture back
to a low heat. Stir constantly with a wooden
spoon until mixture has thickened and coats
the back of the spoon (see: ›Tips for better
ice cream making‹).
4.
Pour mixture into a heatproof bowl, cover
and refrigerate until well chilled.
5.
Pour mixture into ice cream bowl. Set ice
cream maker to desired setting and churn.
6.
Add crushed hazelnuts once machine
specifies to add in mix-ins.
7.
Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
