Plain Gelato Base
1 pound peaches
1 teaspoon fresh lemon juice
Make the plain gelato base and chill as directed.
To blanch the peaches and remove their skins: Prepare a large bowl of ice water. Bring a large saucepan of water to a boil. Using the tip of a paring knife, cut a small X into the bottom of the peaches. Immerse the peaches in the water and leave for about 1 minute to loosen the skins (the riper the peach, the less time required). Using a slotted spoon, remove the peaches, immediately plunge them into the bowl of ice water, and let them sit until cool enough to handle, about 1 minute. Peel the peaches using a paring knife, then remove the pit and roughly chop the flesh.
Combine the peach flesh and lemon juice in a food processor and puree, scraping down the sides of the machine once or twice if needed. Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid. Discard the solids. Cover and refrigerate the puree until cold, about 1 hour.
Gently whisk the peach puree into the base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
Monday, June 17, 2013
Blackberry Gelato
Plain Gelato Base
3 cups fresh blackberries
1 tablespoon sugar
2 teaspoons fresh lemon juice
Make the plain gelato base and chill as directed.
Combine the blackberries, sugar, and lemon juice in a food processor and puree, scraping down the sides of the machine once or twice if needed. Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid. Discard the solids. Cover and refrigerate the puree until cold, about 1 hour.
Gently whisk the blackberry puree into the base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
3 cups fresh blackberries
1 tablespoon sugar
2 teaspoons fresh lemon juice
Make the plain gelato base and chill as directed.
Combine the blackberries, sugar, and lemon juice in a food processor and puree, scraping down the sides of the machine once or twice if needed. Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid. Discard the solids. Cover and refrigerate the puree until cold, about 1 hour.
Gently whisk the blackberry puree into the base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
Strawberry Gelato
2 cups whole milk
1 cup heavy cream
4 large egg yolks
1/2 cup sugar
1 pound strawberries (about 1 quart), hulled and thinly sliced
1/4 cup sugar
2 tablespoons fresh lemon juice
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Place the strawberries in a medium saucepan. Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the strawberries are well-coated. Let sit for 15 minutes, stirring occasionally.
Place the pan of strawberries over medium-low heat and cook until the strawberries soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 2 hours. (The strawberries may be prepared a day ahead.)
Reserve a quarter of the strawberries and syrup. Place the remaining strawberries in a blender or food processor, add half the gelato base, and blend until fully incorporated. Whisk into the remaining base. Freeze in an ice cream maker. Add the reserved strawberries 5 minutes before the churning is completed.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
1 cup heavy cream
4 large egg yolks
1/2 cup sugar
1 pound strawberries (about 1 quart), hulled and thinly sliced
1/4 cup sugar
2 tablespoons fresh lemon juice
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Place the strawberries in a medium saucepan. Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the strawberries are well-coated. Let sit for 15 minutes, stirring occasionally.
Place the pan of strawberries over medium-low heat and cook until the strawberries soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 2 hours. (The strawberries may be prepared a day ahead.)
Reserve a quarter of the strawberries and syrup. Place the remaining strawberries in a blender or food processor, add half the gelato base, and blend until fully incorporated. Whisk into the remaining base. Freeze in an ice cream maker. Add the reserved strawberries 5 minutes before the churning is completed.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
Coffee Gelato
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
2 teaspoons instant coffee granules
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil. Remove from heat and stir in instant coffee until it is dissolved.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
2 teaspoons instant coffee granules
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil. Remove from heat and stir in instant coffee until it is dissolved.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
Vanilla Gelato
2 cups whole milk
1 cup heavy cream
1/2 vanilla bean
4 large egg yolks
2/3 cup sugar
3/4 teaspoon pure vanilla extract
Pinch of salt
In a heavy-bottom saucepan, combine the milk and cream. Split the vanilla bean in half lengthwise and scrape the seeds from the bean into the cold milk and cream mixture.
Place the milk mixture over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F. Remove the pan from the heat and set aside for 20 minutes to steep. Return the pan to the heat and bring the mixture back to 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Remove the custard from the refrigerator and gently whisk in the vanilla extract and salt. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
1 cup heavy cream
1/2 vanilla bean
4 large egg yolks
2/3 cup sugar
3/4 teaspoon pure vanilla extract
Pinch of salt
In a heavy-bottom saucepan, combine the milk and cream. Split the vanilla bean in half lengthwise and scrape the seeds from the bean into the cold milk and cream mixture.
Place the milk mixture over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F. Remove the pan from the heat and set aside for 20 minutes to steep. Return the pan to the heat and bring the mixture back to 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Remove the custard from the refrigerator and gently whisk in the vanilla extract and salt. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
Chocolate Gelato
2 cups whole milk
1 cup heavy cream
1/2 cup unsweetened cocoa powder
4 ounces bittersweet chocolate, finely chopped
4 large egg yolks
3/4 cup sugar
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F. Turn off the heat and whisk in the cocoa powder. Add the chopped chocolate, and stir or whisk until the chocolate is completely melted and the mixture is smooth.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture, whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
1 cup heavy cream
1/2 cup unsweetened cocoa powder
4 ounces bittersweet chocolate, finely chopped
4 large egg yolks
3/4 cup sugar
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F. Turn off the heat and whisk in the cocoa powder. Add the chopped chocolate, and stir or whisk until the chocolate is completely melted and the mixture is smooth.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture, whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
Plain Gelato Base
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Makes enough for about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Makes enough for about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
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