Un Gelato Barocco Recipes

Steps:

• With a small, sharp knife, slit the beans and scoop out their seeds. Over a lively flame in a large, heavy-bottomed saucepan, combine vanilla seeds and pods, the cream and the sugar, bringing the mixture just to a simmer. Remove from the flame, cover the pot, and permit the vanilla to infuse the cream for an hour.
• Meanwhile, finely chop the candied peel, the candied ginger, the bittersweet chocolate, and the almonds. Combine them and set them aside. Strain the infused mixture, cover it with plastic wrap, and chill it for several hours or overnight.
• Transfer the mixture to your ice cream maker and freeze it-in two batches, if necessary-according to the instructions of the manufacturer, folding in the fruit and nut mixture at the point in the process recommended by the instructions.

Steps:

• Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the cornstarch and 1 cup of the milk together in a medium bowl until the cornstarch dissolves. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a medium (4-quart) saucepan over high heat. Whisk to break up and dissolve the milk powder and heat the milk until it just begins to bubble. Turn off the heat and gradually add the milk and cornstarch mixture, whisking constantly. Return the heat to high and bring the milk back to a boil. Reduce the heat to medium high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4 to 5 minutes. It will get viscous but will not thicken enough to coat the back of a spoon.
• Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
• Remove the base from the refrigerator, pour it into a large bowl, and stir in the cream and bourbon. Pour the base into the bowl of an ice cream or gelato maker and spin it according to the machine instructions. Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until you're ready to serve it. Serve the gelato within a few hours of spinning it, before it hardens.

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.