Melon Gelato Normal Or Gluten Free Version Recipes

Steps:

• In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Cut rind from melon and discard seeds. Cut melon into chunks and in a food processor purée enough to measure 2 cups. Transfer purée to a bowl and stir in syrup and lemon juice. Chill melon mixture until cold and up to 1 day.
• Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.

Steps:

• Cut the melon in half, scoop out the seeds, peel off the rind, and cut the flesh into small pieces. Puree until smooth in a blender or food processor.
• Beat together the egg yolks and 1/3 cup sugar until thick.
• Warm the syrup over low heat. Whisk the egg yolks and sugar into the corn syrup and cook over low heat, whisking just until warmed through. Remove from the heat and strain through a sieve.
• Whip the cream until it begins to mound up and peak softly, and fold it into the yolk mixture.
• Beat the egg whites and 1 tablespoon sugar until they form soft peaks; fold into the yolk and cream mixture.
• Stir in the melon puree and lemon juice and freeze according to the instructions for your ice cream maker.

Steps:

• Put the chopped melon in the freezer for a couple of hours. This helps the ice cream machine along.
• Blend the melon with the sugar until very smooth and frothy.
• Add the cream and blend further.
• Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream. With the machine still going, add in the whisked whites . These will become incorporated into the ice cream making it softer.
• I have made this ice cream without the egg white sucsessfully.

Steps:

• Heat milk in sauce pan to a simmer.
• Put the lemon zest and vanilla bean in a bowl, and add the hot milk.
• When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
• Strain the milk into a sauce pan, add half the sugar, and bring to a simmer.
• Whisk the egg yolks with the remaining sugar until combined.
• Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking to heat the yolks without cooking them.
• When all the milk has been added, cook the mixture over medium heat, stirring continuously, for about 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon (Don't overcook the eggs; doing so will change the flavor of the gelato).
• Stir in a pinch of salt, and straininto a heatproof bowl set over ice.
• Cover, and refrigerate for at least 6 hours or overnight.
• Transfer mixture to an ice cream machine, and process according to directions.
• Transfer gelato to a container and return to freezer for about 2 hours.
• Serve in chilled glasses.