Gelato and Sorbet Recipes
Italian ice milk
Gelato is like ice cream, but without the cream; it is ice milk, lower in fat and calories. Because gelato has a semi-frozen consistency, it melts faster than ice cream.
Vanilla Gelato: Simmer 2 1/4 cups of whole milk in a medium saucepan. Beat 6 egg yolks and 1 cup of sugar until thick and light in color. With a whisk, quickly beat the egg mixture into heated milk, and cook over low heat, stirring continuously, until mixture begins to thicken. Remove from heat and stir in 1 cup light cream. Place the pan with cooked mixture in a bowl of ice to chill. Add 2 teaspoons pure vanilla extract. Pour into an ice cream maker or gelato maker and follow manufacturer's instructions.
Espresso Gelato: Dissolve 1 tablespoon of instant espresso powder into 1/2 cup scalding water, and set aside. Beat together 6 egg yolks and 1 cup of sugar until thick and light in color, and set aside. Bring milk to a slow boil in a medium saucepan, and gradually, but briskly, whisk in egg and espresso mixtures. Cook over low heat, stirring continuously, until the mixture begins to thicken. Set pan in a bowl of ice to chill, or chill in refrigerator for at least 3 hours. Pour into an electric ice cream maker> or gelato maker and follow manufacturer's instructions.
Fresh and Invigorating Lemon Sorbet: Squeeze 1 cup of fresh lemon juice, and finely grate 3 tablespoons of lemon zest; set aside. Bring 1 cup of water and 1 1/4 cups of sugar to a slow boil in a medium saucepan, stirring continuously for 2 to 3 minutes. Remove from heat. Briskly stir in lemon juice and lemon zest. Chill completely. Pour into an Cuisinart ice cream maker or sorbet maker and follow manufacturer's instructions. Fresh Fruit Sorbet: Bring 1 1/2 cups of sugar and 3 cups of water to a slow boil, and cook for 5 minutes; cool slightly. Combine 3 tablespoons fresh-squeezed lemon juice, 1 tablespoon of finely grated lemon zest, 1 cup crushed pineapple, 2 mashed bananas, and 1 cup fresh mashed strawberries. Combine fruit and water mixtures; set the pan in a bowl of ice to chill. Pour mixture into an ice cream maker or sorbet maker and follow manufacturer's instructions. Peach Sorbet: Combine and simmer the following for 5 minutes: 1 cup water, 1 cup sugar, 4 cups of diced ripe peaches, 1 tablespoon lemon juice, and 1 tablespoon lemon zest. Remove from heat and cool. Place mixture in a blender and puree until smooth. Blend in 1/4 cup of brandy, apricot brandy, or amaretto. Place in an ice cream maker or sorbet maker and follow manufacturer's instructions. |  |