Cuisinart Gelateria ICE-70 Serie Manual De Instrucciones & Libro De Recetas página 18

Make the purée:
1. Put the figs, water and honey in a small saucepan. Bring mixture to a
boil and then immediately reduce the heat to maintain a slight simmer.
2. Continue simmering for at least 3 hours, adding water as necessary to
keep the figs covered while they are simmering.
3. When figs are really soft and there is only ½ cup of liquid remaining,
purée mixture with a hand blender until smooth. Refrigerate until ready
to use.
While the figs are simmering, prepare the base:
1. In a medium saucepan, combine the cream and 1
Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, sugar,
cornstarch, salt and vanilla into a 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; reserve the mixing bowl for the
mascarpone. Add the mascarpone to the reserved bowl and whisk to
loosen slightly.
4. 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).
5. Remove pan from heat. Slowly pour the hot liquid into the
mascarpone, mixing with a hand mixer or whisk until mixture is
completely homogenous. Once mixture is homogenous, stir in pectin,
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. Mixture will be very thick.
6. 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 fig purée, a dollop at a time.
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.
The richness of the cream and the sweetness of the berries are reminiscent of
⁄
1 cups of the milk.
2
Makes about 7 cups (fourteen ½-cup servings)
2
4
1½
3
¼
2
1
2
1. In a medium saucepan, combine the cream and 3 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. Using a blender, food processor or hand blender, purée the
berries until mostly smooth; reserve.
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, 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, stir in the puréed berries, vanilla and jam;
strain and cool to room temperature. Cover and refrigerate a minimum
of 2 hours, or overnight. Whisk mixture together again before pouring
into the ice cream maker.
18
Nutritional information per serving (based on ½ cup):
Mixed Berry Gelato
pie à la mode.
cups heavy cream
cups whole milk, divided
cups granulated sugar
tablespoons cornstarch
teaspoon kosher salt
cups mixed fresh or frozen (thawed) berries
teaspoon pure vanilla extract
tablespoons mixed berry jam