14
Espresso Gelato
For an extra jolt, add some dark chocolate-covered
espresso beans toward the end of freezing.
Makes about 3½ cups (seven, ½-cup servings)
2
cups whole milk, divided
1
cup heavy cream
1
cup brewed espresso
1
cup granulated sugar
2
tablespoons cornstarch
Pinch kosher salt
1
tablespoon liquid pectin
1. In a medium saucepan, combine 1½ cups of the milk
and the cream. 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/medium-low 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 2 hours, preferably overnight. Whisk
mixture together again before pouring into the ice
cream maker.
5. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 to 20 minutes. The gelato will
have a soft, creamy texture. If a firmer consistency
is desired, transfer to an airtight container and place
in freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 281 (47% from fat) • carb. 35g • pro. 3g • fat 15g
• sat. fat 9g • chol. 57mg • sod. 74mg
• calc. 108mg • fiber 0g
Custard Gelato
This recipe uses egg yolks to create an extra creamy and
custard-like flavor.
Makes about 4 cups (eight, ½-cup servings)
2
cups whole milk, divided
1
cup heavy cream
2
teaspoons pure vanilla extract
¼
teaspoon kosher salt
2
tablespoons cornstarch
6
large egg yolks
¾
cup granulated sugar
1. In a medium saucepan combine 1¾ cups of the
milk, heavy cream, vanilla extract and salt 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 until pale and thick.
3. Once the cream mixture comes to a simmer, stir in
the milk/cornstarch mixture and continue to stir over
heat for an additional 5 minutes, being sure mixture
does not come to a 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,
whisk for about 5 minutes and then return to mixing
bowl. Cool to room temperature. Cover and
refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
pouring into the ice cream maker.
5. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 to 20 minutes. The gelato will
have a soft, creamy texture. If a firmer consistency
is desired, transfer to an airtight container and place
in freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.
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
• calc. 74mg • fiber 0g
Ice Cream Sandwiches
These cookies bake flatter and crispier than your average
chocolate chip cookie—perfect for sandwiching your
favorite ice cream.
Makes about 12 ice cream sandwiches (24 full cookies)
Cookies:
1
cup plus 1 tablespoon unbleached,
all-purpose flour
1
teaspoon kosher salt
¾
teaspoon baking soda
1
stick (8 tablespoons) unsalted butter,
softened
¾
cup packed, light brown sugar
²∕³
cup granulated sugar
1
large egg, room temperature
1
teaspoon pure vanilla extract
6
ounces semisweet chocolate chips
(or pieces of chocolate broken up)
