Cuisinart ICE-100 Manual De Instrucciones Y Libro De Recetas página 16

BASIC VANILLA GELATO
Drizzle in melted chocolate for a decadent stracciatella gelato.
Makes about 5 cups (ten ½-cup servings)
1 cup heavy cream
3 cups whole milk, divided
1 cup granulated sugar
2 tablespoons cornstarch
Pinch sea or 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, cornstarch,
salt, and vanilla into a small or 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,
continuously stir until mixture boils and thickens to where it can coat the back
of a spoon (this will take about 15 minutes, depending on the stove being
used).
4. Remove pan from heat, stir in pectin, strain, and cool to room temperature.
Cover and refrigerate a minimum of at least 2 hours, or overnight. Whisk
mixture together again before pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
fitted with the gelato and sorbet paddle. Turn unit on, set Timer, and press
Start/Stop. Let mix until thickened, about 40 to 50 minutes. The gelato will
have a soft, creamy texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 211 (46% from fat) • carb. 26g • pro. 3g • fat 11g • sat. fat 7g
chol. 43mg • sod. 61mg • calc. 106mg • fiber 0g
GELATI
® Frozen Dessert Maker
CHOCOLATE-HAZELNUT GELATO
The creaminess of this gelato is thanks to the emulsifying properties of the
chocolate-hazelnut spread. Not only is the texture appetizing, but a flavor
combination that will appeal to kids and adults alike.
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 sea or kosher salt
1 cup chocolate-hazelnut spread
½ to 1 cup chopped hazelnuts
1. In a medium saucepan, combine 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 or 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 boils and
thickens to where it can coat 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 a minimum of at least 2 hours, or overnight. Whisk mixture together
again before pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
fitted with the gelato and sorbet paddle. Turn unit on, set Timer, and press
Start/Stop. Let mix until thickened, about 30 minutes. About 5 minutes before
the mixture has finished, add the chopped hazelnuts through the mix-in
opening. The gelato will have a soft, creamy texture. Serve or store in airtight
container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 403 (65% from fat) • carb. 30g • pro. 5g • fat 30g • sat. fat 13g
chol. 65mg • sod. 71mg • calc. 136mg • fiber 3g
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Frozen Dessert Maker
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