Bourbon Gelato Recipes

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

FRESH FIG GELATO

Fresh Fig Gelato image

Provided by Food Network

Categories dessert

Time 2h35m

Yield about 1 quart

Number Of Ingredients 4

Ingredients

1 1/2 cups sugar
1 pint water
3 cups pureed, peeled fresh figs (other fruit purees can be substituted)
1 tablespoon "neutral" stabilizing powder*

Steps:

Combine the sugar and water in a saucepan. Simmer over medium heat until the sugar dissolves. Increase the heat and boil the syrup until it thickens, about 5 minutes. Remove the syrup from the heat and allow it to cool to room temperature.
Mix the puree with the cool syrup, then stir in the "neutral" stabilizing powder, whisking for 5 minutes. (The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.) Chill the gelato base thoroughly then process it in an ice cream maker according to the manufacturer's instructions. Spoon the gelato into containers and freeze until ready to serve.

BOURBON GELATO

Bourbon Gelato image

I love alcohol-flavored gelato because the alcohol cuts the richness of the dairy and also allows the gelato to get super-cold. But because alcohol doesn't freeze, if you add too much to the gelato it won't freeze at all. After making many versions with varying amounts of booze, we determined that the recipe below contains the maximum amount of alcohol that will freeze in a home ice cream maker. If it's still not boozy enough for you, do as I do: drizzle a few drops of bourbon over the top.

Yield makes 1 quart

Number Of Ingredients 8

Ingredients

3 tablespoons cornstarch
4 cups whole milk
1/2 cup sugar
1/4 cup nonfat dry milk powder
3 tablespoons light corn syrup
1/8 teaspoon kosher salt
1/2 cup heavy whipping cream
1/4 cup plus 3 tablespoons bourbon, plus more for drizzling

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.

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Set a fine-mesh strainer in the smaller bowl. Whisk the cornstarch and 1 cup of the milk together in a medium-sized bowl until the cornstarch dissolves. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a 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.
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