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Idiomas disponibles
OLIVE OIL-THYME GELATO
Olive oil and thyme are a classic Italian flavor combination. For this gelato, use
your best extra-virgin olive oil because it's the star of the show.
Makes about 4½ cups (nine ½-cup servings)
1
cup heavy cream
3
cups whole milk, divided
1
sprig fresh thyme
1
cup granulated sugar
2
tablespoons cornstarch
Pinch sea or kosher salt
¾
cup extra-virgin olive oil
1
tablespoon liquid pectin
1. In a medium saucepan, combine cream, 2 cups of the milk, and the thyme.
Set over medium/medium-low heat and bring to a simmer. Remove from heat
and allow thyme to steep in the cream/milk mixture for about 30 minutes.
After steeping, remove and discard thyme and then return to the heat and bring
back to a simmer.
2. While cream/milk mixture is reheating, put the remaining milk, sugar,
cornstarch, and salt into a small or medium mixing bowl. Whisk to combine.
Slowly whisk in the olive oil.
3. Once cream/milk mixture comes to its second 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 394 (69% from fat) • carb. 29g • pro. 3g • fat 31g • sat. fat 10g
chol. 48mg • sod. 68mg • calc. 118mg • fiber 0g
Makes about 4 cups (eight ½-cup servings)
1
3
1¼
2
2
¾
1
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, 1 cup of the sugar,
cornstarch and salt into a small or medium mixing bowl. Whisk to combine;
reserve. Put the pistachios and remaining ¼ cup of sugar into a food
processor. Pulse to roughly chop; 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 almond extract, pectin, and pistachio/sugar
mixture; 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
Frozen Dessert Maker
®
Start/Stop. Let mix until thickened, about 40 minutes. The gelato will have a
soft, creamy texture. Serve or store in airtight container in freezer.
20
PISTACHIO GELATO
No gelato shop is without the classic flavor of pistachio. We love to top this
favorite treat with chopped chocolate or hot fudge, or both!
cup heavy cream
cups whole milk, divided
cups granulated sugar, divided
tablespoons cornstarch
Pinch sea or kosher salt
cups roasted pistachios (preferably unsalted)
teaspoon pure almond extract
tablespoon liquid pectin
Nutritional information per serving (based on ½ cup):
Calories 464 (52% from fat) • carb. 47g • pro. 10g • fat 28g • sat. fat 10g
chol. 54mg • sod. 80mg • calc. 166mg • fiber 3g
®
Frozen Dessert Maker
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