GELATO
Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!
Provided by OSTAFF1
Categories World Cuisine Recipes European Italian
Time 3h
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
- In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
- Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g
BANANA CAJETA CASHEW GELATO
Provided by F. W. Pearce
Categories Milk/Cream Ice Cream Machine Dessert Kid-Friendly Backyard BBQ Frozen Dessert Banana Cashew Summer Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Make the Plain Base and chill as directed.
- Place the bananas, sugar, and lemon juice in a blender and add half of the base. Blend until smooth, then whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Add the cashews 5 minutes before the churning is completed.
- Just after churning, drizzle the cajeta over the top and quickly and lightly swirl in a zigzag pattern with a spoon or butter knife.
BANANA GELATO
Gelato, or Italian ice cream, tends to be lower in fat than ice cream, as it's made from milk with just a touch of cream. However, its texture is traditionally denser as it has less air beaten into it. Oddly enough, this gelato tastes like caramel and is great with toasted pecans. From Relish magazine. Freezing time is not included in prep time.
Provided by Pinay0618
Categories Frozen Desserts
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
- Cool 5 minutes, then purée in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.
- Beat yolks and sugar in a large bowl with a mixer at high speed until thick.
- Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.
- Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer's instructions.
BANANA GELATO
Bananas and coffee liqueur make this a particularly intense-flavored gelato.
Provided by Martha Stewart
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a heavy saucepan, cook bananas and liqueur over low heat until falling apart, about 45 minutes. Remove from heat and puree.
- Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.
- Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
- Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill.Stir in banana puree. Freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.
BANANA GELATO
Make and share this Banana Gelato recipe from Food.com.
Provided by ElleFirebrand
Categories Ice Cream
Time 50m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, heat milk over medium heat until bubbles form around edges of hte pan. Set aside and cover to keep hot.
- In a blender or food processor, puree the bananas, lemon juice and 1/4 cup sugar until smooth. Set aside.
- In the blender or food processor, beat the remaining 1/4 cup sugar and egg yolks until thick. WIth the machine running, gradually add the hot milk. Return the mixture to the sauce pan.
- Cook over medium-low heat, stirring constantly with a wooden spoon 6 to 8 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and place pan in the bowl of an ice bath. Stir for 2 minutes to cool. Then stir in banana mixture. Cover and chill for at least 2 hours or until thoroughly chilled.
- Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 290, Fat 9.6, SaturatedFat 4.7, Cholesterol 156.6, Sodium 86, Carbohydrate 44.8, Fiber 2.3, Sugar 35.8, Protein 8.8
GELATO ALLA FRAGOLA - STRAWBERRY GELATO
Provided by Food Network
Categories dessert
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a blender combine the strawberries, sugar and whole milk and puree until smooth.
- Add in the heavy cream and mix just enough to combine (you do not want to whip the cream). Add in the lemon juice. Refrigerate for at least 4 hours. Refrigerating overnight is best because it will allow the flavor to intensify.
- Transfer the mixture into an ice cream machine and freeze according to the manufacturer's instructions. Serve at once with fresh cut strawberries, if desired, or freeze for up to one month.
BANANAS FOSTER GELATO
The classic combination of bananas and rum is reinvented as an ice cream dish that's even better with ribbons of caramel topping. It's an outstanding treat for adults! -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 quart
Number Of Ingredients 11
Steps:
- In a small bowl, beat the egg yolks, brown sugar, salt and cinnamon for 4 minutes; set aside. , In a small heavy saucepan, heat milk and cream until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly., Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a spoon. Quickly transfer to a large bowl; place in ice water and stir for 2 minutes. Stir in the rum and vanilla. Mash bananas with lemon juice; stir into the rum mixture., Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill the cylinder of an ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., If desired, top with sliced bananas and caramel topping.
Nutrition Facts : Calories 198 calories, Fat 7g fat (4g saturated fat), Cholesterol 129mg cholesterol, Sodium 183mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
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