Gelatoconolioesaleicecreamwitholiveoilseasalt Recipes

SUPER LEMON ICE CREAM

Steps:

• Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
• Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
• Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA)

Steps:

• Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
• Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.

LEMON GELATO

Steps:

• In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. , Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.,

OLD-FASHIONED VANILLA ICE CREAM

Steps:

• In a large bowl, whisk together all ingredients. Transfer to an ice-cream maker, and freeze following manufacturer's instructions. Store in an airtight container.

GELATO

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.

SICILIAN ICE CREAM SANDWICHES

Steps:

• Split the rolls crosswise, leaving the halves barely attached. Pull out some of the soft insides to make room for the gelato. Place a scoop of gelato into each brioche and sprinkle the chocolate over the exposed gelato. Close up and serve immediately. (Other traditional fillings include lemon, espresso, pistachio, and almond granita or gelato. For alternative toppings, try toasted coconut, pralines, or chopped almonds, walnuts, or pistachios.)

OLIVE OIL GELATO

Steps:

• Combine the egg yolks and sugar in the bowl of a heavy-duty mixer. Beat with the whisk attachment on medium speed until the mixture is thick and very pale in color and forms a ribbon when the whisk is lifted, about 5 minutes. With the mixer running, drizzle in the olive oil; beat for 2 more minutes. Add the milk and cream and continue to beat until all the ingredients are combined. Freeze the mixture in a gelato machine according to the manufacturer's instructions.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

OLIVE OIL GELATO

Steps:

• Add the milk, heavy cream, vanilla bean seeds and vanilla bean to a heavy-bottomed saucepan. Set over medium heat and bring to a very low simmer. Keep an eye on it and stir often while you prepare the egg yolks.
• Meanwhile, add the yolks, sugar and salt to a large bowl and whisk until light and fluffy, about 3 minutes. Whisk in the olive oil and beat vigorously for another minute or so until it's completely emulsified.
• Slowly ladle in about 1 cup of the hot milk mixture into the eggs and olive oil, whisking the whole time. This is called tempering - it's getting the yolks used to the hot temperature of the milk and preventing them from scrambling. Add the tempered eggs back into the milk in the saucepan and stir until it thickens just slightly and coats the back of a spoon. This should take about 5 minutes.
• Strain the custard through a fine mesh strainer into an 8-cup measuring cup. Let cool, and then cover with plastic wrap and place in the fridge. You want the mixture to cool down completely and be well chilled before you run it in your ice cream machine. You can make this the night before.
• Freeze the ice cream according to manufacturer's instructions - you should let it run about 30 minutes - until it looks like soft serve. Then place the ice cream back into the freezer until firm, another hour. Keep in mind that gelato is softer than ice cream.

GELATO CON OLIO E SALE (ICE CREAM WITH OLIVE OIL & SEA SALT)

Steps:

• Put a couple of scoops of good quality vanilla ice cream in to a bowl. Drizzle over some very good extra virgin olive oil, and sprinkle with a tiny pinch of sea salt on top.
• (He sez: I can't explain what it's like, you'll just have to try it! But it was bloody gorgeous!).