3 Mix Ins To Customize Store Bought Gelato Recipes

3 MIX-INS TO CUSTOMIZE STORE-BOUGHT GELATO

3 Mix-Ins to Customize Store-Bought Gelato image

Provided by Michael Chiarello : Food Network

Categories dessert

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 bunch mint leaves, lightly chopped, about 1/2 cup
1/4 cup sugar
2 tablespoons water
2 cups strawberries, stemmed and quartered
1/4 cup balsamic vinegar
1/4 cup superfine sugar
Salt and freshly ground black pepper
8 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
1 teaspoon instant espresso powder
1/2 cup chopped toasted hazelnuts
1 pint vanilla gelato, softened

Steps:

For the mint pesto: Mix the sugar and mint in a mortar, grinding well with the pestle. Add the water and mix. Chill if not using immediately.
For the strawberries balsamic sauce: Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes.
For the chocolate espresso ganache: Put the chocolate into a medium heatproof bowl. Bring the cream and the espresso powder to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate and let it sit for 1 minute. Using a spatula, slowly stir in a circular motion until all the chocolate is melted, do not stir in too much air. Add in the chopped toasted hazelnuts and allow the mixture to cool. The ganache may be covered and stored in the refrigerator for up to 2 weeks.
To serve: Blend each mix-in into 1 pint softened vanilla gelato. Put back into the freezer to harden.

GELATO

Gelato image

Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!

Provided by OSTAFF1

Categories World Cuisine Recipes European Italian

Time 3h

Yield 4

Number Of Ingredients 4

Ingredients

2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar

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.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g

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