Cuisinart Flavor Duo ICE-40 Serie Instrucciones Y Recetas página 10

thickened, resembling a soft serve consistency. Timing can vary between 10
and 25 minutes. Transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes before serv-
ing.
Nutritional information per serving (based on ½ cup):
Calories 256 (57% from fat) • carb. 26g • pro. 2g • fat 17g • sat. fat 16g
• chol. 0mg • sod. 44mg • calc. 5mg • fiber 1g
BASIC VANILLA GELATO
Drizzle in melted chocolate for a decadent stracciatela gelato.
Makes about 3½ cups (seven ½-cup servings)
1 cup heavy cream
3 cups whole milk, divided
1 cup granulated sugar
2 tablespoons cornstarch
Pinch kosher salt
½ teaspoon pure vanilla extract
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream and 2 cups of the milk. Set over
medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, sugar, corn-
starch, salt and vanilla extract into a small-medium mixing bowl. Whisk to
combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and
stir until fully combined. While still set over medium/medium-low heat, con-
tinuously stir until mixture comes to a strong simmer and thickens slightly,
so it just coats the back of a spoon (this will take no more than 20 minutes,
depending on the stove being used).
4. Remove pan from heat, stir in pectin, strain and cool to room temperature.
Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again
before churning.
5. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the gelato 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 302 (46% from fat) • carb. 37g • pro. 4g • fat 16g • sat. fat 10g
• chol. 62mg • sod. 88mg • calc. 151mg • fiber 0g
CHOCOLATE-HAZELNUT GELATO
A standard in many gelateria, bring the flavors of Italy to your kitchen with this
recipe.
Makes about 3½ cups (seven ½-cup servings)
1 cup heavy cream
∕
1
3
1 ∕ cups whole milk, divided
2
3
cup granulated sugar
∕
1
3
1½ tablespoons cornstarch
Small pinch kosher salt
¾ cup chocolate-hazelnut spread
∕ cup chopped hazelnuts
1
3
1. In a medium saucepan, combine the cream and 1
over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining
cornstarch and salt into a small-medium mixing bowl. Whisk to combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture
and stir until fully combined. Slowly whisk in the chocolate-hazelnut spread.
While still set over medium/medium-low heat, continuously stir until mixture
comes to a strong simmer and thickens slightly so it just coats the back of
a spoon (this will take about 10 to 15 minutes, depending on the stove being
used).
4. Remove pan from heat, strain and cool to room temperature. Cover and
refrigerate at least 2 hours, or overnight. Whisk mixture together again before
churning.
5. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. When the gelato is almost
fully churned, gradually add the hazelnuts. Allow to mix thoroughly. Timing can
vary between 10 and 25 minutes. Transfer the gelato to an airtight container
and place in freezer for about 2 hours. Remove from freezer about 15 minutes
10
cups of the milk. Set
1
/ 3
cup of milk, sugar,
1 / 3