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4. 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).
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 a minimum of at least 2 hours, or overnight. Whisk
mixture together again before pouring into the ice cream maker; base will be
very thick.
6. 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 minutes. The gelato will have a
soft, creamy texture. Once the gelato is thick, spoon the fig mixture in while
mixing, a large dollop at a time until all is incorporated. Serve or store in
airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 257 (45% from fat) • carb. 33g • pro. 3g • fat 13g • sat. fat 8g
chol. 48mg • sod. 69mg • fiber 1g • calc. 88mg
This combination is the perfect frozen treat for all who love the combination
Makes about 5 cups (ten ½-cup servings)
1
2
1
Frozen Dessert Maker
®
2
1
½
1
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. 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 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, and stir in the puréed berries, vanilla, and jam; 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 to 40 minutes. The gelato will
have a soft, creamy texture. Serve or store in airtight container in freezer.
19
MIXED BERRY GELATO
of fresh berries and cream.
cup heavy cream
cups whole milk, divided
cup granulated sugar
tablespoons cornstarch
Pinch sea or kosher salt
cup mixed fresh or frozen (thawed) berries
teaspoon pure vanilla extract
tablespoon mixed berry jam
Nutritional information per serving (based on ½ cup):
Calories 207 (44% from fat) • carb. 27g • pro. 2g • fat 10g • sat. fat 6g
chol. 40mg • sod. 49mg • calc. 77mg • fiber 0g
Frozen Dessert Maker
®
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