COFFEE GELATO
Italian-style coffee-flavored gelato. True gelato does not contain eggs and it will melt fairly quickly when removed from the cold. On the plus side, it's far lower in cholesterol than ice cream. It is recommended to eat when ready, but you can store for up to 3 days in an airtight container in the freezer.
Provided by jwinthrop
Categories Desserts Frozen Dessert Recipes
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
- Brew the coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
- Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
- Transfer milk-coffee mixture to an ice cream maker and follow manufacturer's instructions for making ice cream.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 38.5 g, Cholesterol 45.7 mg, Fat 13.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 50.6 mg, Sugar 36.1 g
ORANGE GELATO
Provided by Food Network
Time 1h
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Finely grate the zest from the oranges and squeeze the juice. There should be about 3 tablespoons zest and 2/3 cup juice.
- In a medium saucepan, combine the water and the sugar. Cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat.
- In a large bowl, whisk the egg yolks until very light. Slowly add the hot sugar syrup in a thin stream, whisking constantly. Pour into a large saucepan and cook over low heat, stirring with a wooden spoon until slightly thickened.
- Strain the mixture into a medium bowl, and set it in a larger bowl partialy filled with ice water. Stir in the orange juice and zest. Let cool, stirring occasionally. (Or chill overnight in refrigerator.)
- In a large chilled bowl, using an electric mixer with chilled beaters, whip the cream until stiff peaks form. Fold the cream into the cooled orange custard mixture. Freeze in an ice cream freezer according to manufacturer's instructions. Transfer to a covered container and place in freezer until serving time. If the gelato becomes too firm, place it in the refrigerator for 30 minutes before serving.
ORANGE GELATO
Steps:
- Finely grate the zest from the oranges and squeeze the juice. There should be about 3 tablespoons zest and 2/3 cup juice.
- In a medium saucepan, combine the water and the sugar. Cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat.
- In a large bowl, whisk the egg yolks until very light. Slowly add the hot sugar syrup in a thin stream, whisking constantly. Pour into a large saucepan and cook over low heat, stirring with a wooden spoon until slightly thickened.
- Strain the mixture into a medium bowl, and set it in a larger bowl partialy filled with ice water. Stir in the orange juice and zest. Let cool, stirring occasionally. (Or chill overnight in refrigerator.)
- In a large chilled bowl, using an electric mixer with chilled beaters, whip the cream until stiff peaks form. Fold the cream into the cooled orange custard mixture. Freeze in an ice cream freezer according to manufacturer's instructions. Transfer to a covered container and place in freezer until serving time. If the gelato becomes too firm, place it in the refrigerator for 30 minutes before serving.
BLOOD-ORANGE GELATO
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine milk and orange zest. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes.
- In a small saucepan, cook orange juice over medium-low heat until reduced by three-fourths, 30 to 40 minutes. Remove pan from heat, and let orange syrup cool completely.
- Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
- Add half of warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a wooden spoon.
- Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in orange syrup.
- Freeze in ice-cream maker according to manufacturer's instructions.
COFFEE GELATO WITH ORANGE ZEST
Caffè Gelato con Buccia d'Arancia. A traditional gelato with the refreshing flavours of espresso and oranges. I whipped up this recipe as a way to use up some whole milk on a hot spring day. You'll need some sort of ice cream maker to freeze this properly. The ground espresso adds a speckled colour and interesting texture, but is optional.
Provided by JAK6059
Categories Frozen Desserts
Time 12h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs lightly, whisk into milk and sugar.
- Heat mixture over medium heat stirring constantly until mixture thickens.
- Remove the resulting custard from heat, and pour into chilled bowl.
- Stir in espresso, orange zest, and coffee grounds.
- Chill for at least 4 hours, preferably overnight.
- Freeze mixture according to ice cream maker instructions.
- Transfer to a freezer-safe container, press plastic wrap across the surface of the gelato, snap on lid, and place in freezer to hard-freeze.
- To serve, place gelato in fridge approximately 20 minutes before serving to soften.
Nutrition Facts : Calories 94.7, Fat 4, SaturatedFat 1.9, Cholesterol 89.1, Sodium 32, Carbohydrate 11.6, Sugar 11.4, Protein 3.2
ESPRESSO COFFEE GELATO (GELATO AL CAFFE)
One of Italy's greatest culinary creations! Cooking time also includes chilling time for the custard.
Provided by Galley Wench
Categories Frozen Desserts
Time 3h10m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a double boiler over simmering water, combine 2 cups of cream (saving one cup for later) ,coffee beans and espresso.
- Cook, stirring occasionally, until bubbles form around the edge and the cream tastes strongly of coffee, at least 30 minutes.
- In a large bowl, whisk the egg yolks just until blended.
- In a thin stream, gradually whisk the hot cream mixture into the egg mixture.
- Place bowl over a pan of barely simmering water and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat, stir in the sugar, and set the bowl inside a slightly larger bowl filled with ice; whisk until cool.
- Cover with plastic wrap and refrigerate for at least two hours.
- Pour the mixture through a fine-meshed sieve and stir in the remaining 1 cup of cream.
- Freeze in ice cream maker using manufacture's instruction.
Nutrition Facts : Calories 3049, Fat 280.6, SaturatedFat 170.4, Cholesterol 1733.4, Sodium 311.9, Carbohydrate 122.1, Sugar 101, Protein 24.4
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