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Sunday, May 16, 2010

Home Made Gelato Recipes From Florence, Italy

Plain Base First make 1 quart of plain base with 2 cups whole milk,1 cup heavy cream, 4 large egg yolks and 1/3 cup sugar. 1. In a heavy bottom sauce pan, combine milk and cream. Place over medium-low heat and stir occassionally so a skin doesn't form. Keep on heat until tiny bubbles start to form and the mixture reaches 170 F.( use a candy thermometer ) 2. In a medium heat proof bowl, wisk egg yolks until smooth. Gradually wisk in sugar until the mixture is a thick, smooth pale yellow. Temper the egg yolks by slowly pouring them into the hot milk mixture while wisking continuously. Return the custard to the saucepan and place over low heat. Cook, stiring frequently with a wooden spoon, until the custard is thick enough to coat the back of a spoon and it reaches 185 F. DO NOT bring to boil. Poor the mixture through a fine mesh strainer into a clean bowl and let cool to room temperature stiring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the custard in it. Stir the custard until cool. Cover and refrigerate until very cold for at least 4 hours or overnight. Banana Gelato This requires 2 chilled ripe bananas,1 tablespoon sugar,and 1/2 tablespoon fresh lemon juice. Make your Plain Base and chill. Place the bananas, sugar and lemon juice in a blender and add half the plain base. Blend until smooth, then wisk in remaining base. Pour the mixture into the container of an ice cream machine and follow the manufacturer's directions. Transfer to an airtight container and freeze for a least 2 hours before serving. Lemon Poppy Seed Gelato Requires 1/4 cup fresh lemon juice, 2 reaspoons grated lemon zest, and 1 tablespoon of poppy seeds. Make the Plain Base as directed. Then gently wisk in the lemon juice and zest into the base. Pour the mixture into an ice cream maker container and follow manufactuer's dirfections. Add poppy seeds 5 minutes before the churning is completed. Transfer to an airtight container and freeze for at least 2 hours before serving.