Cuisinart SORBETIERE ICE CREAM & GELATO PROFESSIONAL Manual Del Usuario página 29

• Turn appliance on and set the timer for 40 to 50 minutes.
• The gelato is ready when the mixture starts to thicken. To produce a fi rmer gelato churn in the
ice cream/gelato maker for longer.
• Serve or store in an airtight container in the freezer.
LEMON GELATO
250ml double cream
500ml full fat milk
1/2 cup of lemon zest
6 lemons juiced
200g granulated sugar
2 tbsp cornstarch
pinch of salt
1 tbsp vanilla extract
1 tbsp liquid pectin
• In a medium saucepan, combine the cream and 250ml of the milk. Set over a medium heat and
bring to a simmer.
• Whilst the cream and milk mixture is heating, whisk the remaining milk (250ml), lemon zest,
sugar, cornstarch, salt and vanilla into a bowl.
• Once the milk and cream mixture has come to a simmer add the milk and sugar mixture. Keeping
on the heat, continuously stir until the mixture comes to a gentle boil and thickens to where it
can coat the back of the spoon (this will take about 15 minutes).
• Remove the pan from the heat, stir in the pectin and cool to room temperature. Stir in the lemon
juice, cover and refrigerate for at least 2 hours, preferably overnight.
• Once chilled, whisk the mixture again. With the gelato paddle fi tted pour into the ice cream/
gelato maker. Cover with the lid.
• Turn appliance on and set the timer for 40 to 50 minutes. The gelato is ready when it starts to
thicken. To produce a fi rmer gelato churn in the ice cream/gelato maker for longer.
• Serve or store in an airtight container in the freezer.
ESPRESSO GELATO
250ml double cream
500ml full fat milk
250ml freshly brewed espresso
175g granulated sugar
2 tbsp cornstarch
pinch of salt
1 tbsp liquid pectin
• In a medium saucepan, combine the cream and 375ml of the milk. Set over a medium heat and
bring to a simmer.
• Whilst the cream and milk mixture is heating, whisk the remaining milk, espresso, sugar,
cornstarch and salt into a bowl.
27