best 3 recipes Gelato from canada

Blackberry Gelato


Makes about 1 quart (can be doubled for half-gallon machines)
Blackberries are perfect for gelato: tart, summery, and intense. Frozen ones are fine,
provided they are high-quality, whole berries.

Ingredients

  • 2 cups fresh blackberries (1 pint), or one 10-ounce package frozen
  • blackberries, thawed
  • 5 large egg yolks, at room temperature
  • 3⁄4 cup sugar
  • 2 cups whole milk
  • 1⁄2 cup heavy cream
  • 1⁄4 teaspoon salt

Directions 

1. Place the blackberries in a fine-mesh sieve set over a medium bowl and press them
through the mesh with the back of a wooden spoon, scraping the pulp gently
across the mesh to extract as much juice and solids as you can while leaving the
seeds and skin behind. Set the strained puree aside but do not discard the seeds in
the strainer. You should end up with about 11⁄4 cups blackberry puree.
2. Beat the egg yolks and sugar in a medium bowl with a whisk or an electric mixer
at medium speed until pale yellow and thick, like a grainy paste, about 2 minutes.
3. Heat the milk and cream in a medium saucepan set over medium heat until small
bubbles dot the pan’s inside rim; do not boil but adjust the heat to keep the mixture this hot.
4. Whisk about a third of the hot milk mixture into this egg-yolk mixture until
smooth, then whisk this combined mixture into the remaining hot milk mixture
until smooth. Immediately reduce the heat to very low—if you’re using an electric stove, move the pan to an unused burner just now set on low. Cook slowly,
stirring constantly, until the mixture rises slightly in the pan and is thick enough
to coat the back of a wooden spoon, about 3 minutes.
5. Add a small amount of the custard to the sieve with the blackberry seeds, and
push them again against the mesh into the bowl with the blackberry puree,
thereby getting the last amount of pulp out of the seeds. Discard the seeds and
wash the strainer. Strain the remaining custard into the bowl with the puree. Add
the salt and stir well. Refrigerate until cold, for at least 4 hours, or overnight.
6. As you prepare your ice cream machine, place the custard and the machine’s dasher,
if possible, in the freezer, just to assure they’re cold, for no more than 10 minutes.
7. Freeze the custard in your ice cream machine according to the manufacturer’s instructions. Serve at once—or transfer to a large container or many smaller containers, seal tightly, and store in the freezer for up to 1 month; soften at room
temperature for up to 10 minutes before serving.

Customize it!

Mix in 1⁄2 teaspoon of any of the following with the salt: lemon extract, maple extract, or rum extract
And/or stir 1⁄3 cup finely chopped crystallized ginger into the
chilled custard before it’s frozen.
And/or mix 2⁄3 cup of any of the following, or any combination of
the following, into the machine just before the gelato sets or into the finished
gelato as it’s put in a storage container: chopped pecans, chopped unsalted
cashews, chopped unsalted peanuts, crumbled chocolate fudge cookies, crumbled vanilla wafer cookies, or mini marshmallows.


Cassata Gelato


Makes about 1 quart (can be doubled for half-gallon machines)
Here’s a traditional Sicilian gelato, made to taste something like cassata cake or
zuppa inglese, both popular in Italian bakeries in the United States. The cake and
glacéed fruit are usually soaked in Strega (a mint, fennel, and saffron aperitif), but use
brandy if you prefer.

Ingredients

  • 2 cups whole milk
  • 1⁄2 cup heavy cream
  • 6 large egg yolks, at room temperature
  • 2⁄3 cup sugar
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon salt
  • Three 1-inch-thick slices sponge or pound cake, cut into 2-inch cubes
  • 1⁄2 cup chopped glacéed fruit or chopped candied orange peel
  • 2 tablespoons Strega or brandy

Directions 

1. Heat the milk and cream in a medium saucepan set over medium heat until tiny
bubbles frizzle along the pan’s inside rim. Adjust the heat so the mixture stays this
hot but doesn’t boil.
2. Beat the egg yolks and sugar in a medium bowl with a whisk or an electric mixer
at medium speed until gooey and pale yellow, even if a little gritty, about 2 minutes. Whisk in about half of the hot milk mixture until smooth, then whisk this
combined mixture back into the pan with the remaining hot milk mixture.
Instantly turn the heat down to very low—if you’re working on an electric stove,
it’s best to move the pan to a second, unused burner just now set on low. Cook
slowly, stirring all the while, until the mixture thickens to the consistency of wet
pancake batter and can coat the back of a wooden spoon, about 5 minutes. Strain
through a fine-mesh sieve into a clean bowl to remove any bits of scrambled egg;
stir in the vanilla and salt. Refrigerate until cold, for about 4 hours, or overnight.
3. Just before you make the gelato, place the custard and your ice cream machine’s
dasher, if possible, in the freezer to assure they’re cold, for no more than 10 minutes.
4. Freeze the custard in your ice cream machine according to the manufacturer’s instructions. While the custard is freezing, place the cake and dried fruit or orange
peel in a medium bowl; toss with the Strega or brandy.
5. When the gelato has set but is still a little soft, stop the machine and either stir in
the cake and candied fruit by hand or transfer the gelato to a storage container and
stir in the cake mixture. Serve at once. Store in the freezer, tightly covered, for up
to 2 weeks; soften at room temperature for up to 10 minutes before serving.

Customize it!

Substitute any of the following liqueurs for the Strega or brandy: an
almond-flavored liqueur such as Amaretto, a cherry-flavored liqueur such as
Cherry Heering, cinnamon schnapps, a coffee-flavored liqueur such as Kahlúa,
crème de banane, a ginger-flavored liqueur such as the Original Canton
Ginger Liqueur, a hazelnut-flavored liqueur such as Frangelico, an orangeflavored liqueur such as Grand Marnier, or a raspberry-flavored liqueur such as
Chambord.

Cherry Gelato


Makes about 1 quart (can be doubled for half-gallon machines)
Sweet cherries were once a rare seasonal treat—but thanks to quick-freezing methods, you can enjoy this summery gelato any time. Sweet cherries are fairly delicate, so
we feel the taste balances better if we cut down the yolks and add extra cream.

Ingredients

  • 1 1⁄2 cups pitted fresh sweet cherries (about 8 ounces), or one 10-ounce
    package frozen pitted sweet cherries, thawed
  • 1⁄4 cup light corn syrup
  • 1 teaspoon lemon juice
  • 1⁄8 teaspoon salt
  • 1 3⁄4 cups whole milk
  • 1⁄2 cup heavy cream
  • 3 large egg yolks, at room temperature
  • 1⁄2 cup sugar

Directions 

1. Place the cherries, corn syrup, lemon juice, and salt in a food processor fitted with
the chopping blade or a wide-canister blender. Process or blend until fairly
smooth—some bits of cherry skin will still be visible. Strain through a fine-mesh
sieve into a bowl, pushing the puree against the mesh with the back of a wooden
spoon just so the pulp and juice get through. You should have about 11⁄4 cups
cherry puree. Set aside. (The recipe can be made up to this point in advance; store
the cherry puree, covered, in your refrigerator for up to 2 days.)
2. Heat the milk and cream in a medium saucepan set over medium heat until small
bubbles appear around the pan’s inner rim; do not boil.
3. Meanwhile, beat the egg yolks and sugar in a medium bowl with a whisk or an
electric mixer at medium speed until thick and light yellow, about 2 minutes.
Whisk in about a third of the hot milk mixture until smooth, then whisk this
combined mixture into the remaining hot milk mixture in the pan. Immediately
reduce the heat to very low—if you’re working on an electric stove, transfer the
pan to a second burner just now set on low. Cook slowly, stirring constantly, until
the mixture thickens enough to coat the back of a wooden spoon, to the consistency of melted ice cream, about 5 minutes. Strain through a clean fine-mesh
sieve into a second bowl; stir in the prepared cherry puree until smooth. Refrigerate until well chilled, for at least 4 hours, or overnight.
4. Before you make the cherry gelato, place the custard and your ice cream machine’s dasher, if possible, in the freezer just to make sure they’re very cold, for no
more than 10 minutes.
5. Freeze the custard in your ice cream machine according to the manufacturer’s instructions. Serve at once—or scoop into a large container or several smaller ones,
seal well, and store in the freezer for up to 1 month; soften at room temperature
for up to 10 minutes before serving.
Black Forest Gelato Stir 1⁄3 cup crumbled chocolate fudge cookies, 1⁄3 cup dried
cherries, and 1⁄3 cup mini marshmallows into the almost set gelato in the machine or
into the set gelato as it’s placed in a storage container.
Cherry Almond Gelato Add 2 1⁄ teaspoon almond extract with the vanilla; add
1⁄2 cup chopped toasted almonds to the chilled custard just before it’s frozen.
Cherry Malt Gelato Before adding the heated milk and cream mixture to the
egg yolks, stir in 1⁄4 cup malt powder, just until dissolved.
Cherry Pie Gelato Add 1 teaspoon ground cinnamon and 1⁄4 teaspoon almond
extract with the vanilla; add 2⁄3 cup crumbled ginger snap cookies to the machine just
before the gelato firms up or to the finished gelato as it’s put in a storage container.
Cherry Vanilla Cookie Gelato Add 1 cup crushed vanilla-cream sandwich
cookies to the machine just before the gelato sets or to the finished gelato in a storage
container.
Cherry White Chocolate Crunch Gelato Add 1⁄2 cup white chocolate chips
and 1⁄3 cup chopped walnut pieces to the almost firm gelato in the machine or add
them to the finished gelato as it’s placed in a storage container.


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