Cuisinart Gelateria ICE-70 Serie Manual De Instrucciones & Libro De Recetas página 16

5. Press Gelato and then Start/Stop. Pour the mixture through the spout
and then cover with the cap. Let mix until thickened. The gelato will
have a soft, creamy texture. If a firmer consistency is desired, 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):
Chocolate-Hazelnut Gelato
A standard in many gelateria, bring the flavors of Italy to your kitchen with this recipe.
Makes about 5 cups (ten ½-cup servings)
1¾ cups heavy cream
2¼ cups whole milk, divided
½ cup granulated sugar
2 tablespoons cornstarch
Pinch kosher salt
1 cup chocolate-hazelnut spread
½ cup chopped hazelnuts
1. In a medium saucepan, combine the cream and 1½ 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,
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 no more than
20 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 pouring into the ice cream maker.
5. Press Gelato and then Start/Stop. Pour the mixture through the spout
and then cover with the cap. Let mix until thickened. When the gelato
is almost fully churned, gradually add the hazelnuts. Allow to mix
thoroughly. The gelato will have a soft, creamy texture. If a firmer
consistency is desired, 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):
Custard Gelato
This recipe uses egg yolks to create an extra creamy and custard-like flavor.
Makes about 4 cups (eight ½-cup servings)
1 cup heavy cream
2 cups whole milk, divided
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
2 tablespoons cornstarch
6 large egg yolks
¾ cup granulated sugar
1. Put the cream and 1¾ cups milk together with the vanilla and salt into
a saucepan over medium heat and bring just to a simmer. In a small
bowl, mix together the remaining milk with the cornstarch and reserve.
2. While the cream/milk mixture is heating, combine the yolks and sugar
in a medium bowl. Using a hand mixer on low speed or whisk, beat
well until mixture is pale and thick.
3. Once the cream/milk mixture has come 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, whisk about
mixture into the yolk/sugar mixture. Add another
then return the combined mixture to the saucepan. Using a wooden
spoon, stir the mixture constantly over low heat until it thickens
slightly and coats the back of the spoon. This mixture must NOT boil
16
1 ⁄
of the hot
3
⁄
1 of the mixture,
3