Gelato Di Ducchessa Recipes

Steps:

• Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
• Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.

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.

Steps:

• Whip 200 ml of cream.
• Stir together the mascarpone and the milk. Add the cocoa and the orange zest.
• Carefully mix in the cream.
• Put this mixture in the icecream maker. And let turn 5-10 minutes.
• Add the cranberries and the pistachios to the mixture in the icecream maker.
• Let turn until done. Pour in a container and freeze for a few more hours.
• At serving time, make the sauce.
• Pour the cream and the chocolate chips in a glass bowl and melt over a hot water bath. When you have a smooth sauce add the grated coconut.
• Put 2-3 scoops of icecream in a beautiful bowl, pour some hot sauce over and decorate with an ice cream wafer.
• You can add some fresh fruit if you like.
• Enjoy!

Steps:

• In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
• Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
• Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
• While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
• Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
• You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
• Espresso: add 1/2 cup of chilled espresso coffee into the custard.
• Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
• Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
• Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.

Steps:

• Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
• Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
• Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
• Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

Steps:

• Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
• Freeze mixture in ice cream maker until almost firm, then fold in pecans.
• Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.