PUMPKIN GELATO
Steps:
- Whisk together the pumpkin puree, cream, milk, sugar, cinnamon, nutmeg and salt in a large bowl. Freeze the mixture in an ice cream maker according to the manufacturer's directions.
GELATO
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
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
LIP ZMAKK'IN GYPSY GELATO
The wild gals of Café Zmakk bring to you "Lip Zmakk'in Gypsy Gelato" - a delectable and creamy concoction of cream, amaretto, almonds, marzipan, amoreto biscotti all topped off with sumptuous red fruit! The ingredients represent our team PERFECTLY! French Tart feels flighty and flirty with a tipple of Amaretto, whilst Mom2Rose gets quite nutty when she eats almonds! Katew craves the deep and mysterious feel of marzipan topped with raunchy raspberries; however, AuntWoofieWoof likes to bathe in a bath of double cream with a few strawberries thrown in for good measure! Annisette favours vanilla, because she is pretty strong on her own but likes to enhance the flavours of others. Meanwhile, Chef Pot Pie thinks she should tell you, that she is JUST like an amaretto biscuit, as she's sweet, a little crunchy, and GREAT with coffee! Zurie swings into action with her thin almond wafers - sophisticated and ready to SCOOP up any ice cream within 10 paces! Emily Elizabeth finishes off this delightful delectation with a spoon full of sugar. This creation is brought to you by special delivery. Are YOU wild enough to sample our Lip Zmakk'in Gypsy Gelato? You will need an ice cream maker for this.
Provided by AuntWoofieWoof
Time P1DT2h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the marzipan and sugar in a bowl and beat with an electric mixer until smooth.
- Add eggs one at a time - beating well after each addition. Beat in the almond and vanilla essence and then add the salt.
- Bring the half-and-half to a gentle simmer in a saucepan, and then slowly beat in the warm half-and-half and the cream into the marzipan mixture - pour it all back into the saucepan and heat over a low heat. Stir it CONSTANTLY until the custard thickens slightly. Be careful NOT to let it boil or the eggs will scramble!
- Remove from the heat and pour into a bowl and allow to cool. Add the Amaretto liqueur and allow to chill over night or for several hours in the refrigerator.
- Stir the chilled custard well and freeze in an ice cream maker in 1 or 2 batches, according to the machine's instructions. Add HALF of the crushed amaretto biscotti with half of the toasted chopped almonds when the ice cream is semi-frozen - allow the machine to mix them into the ice cream.
- Pour the ice cream into a freezer proof container and sprinkle the rest of the amaretto biscotti and almonds on the top, along with the strawberries and raspberries - gently pushing them down into the surface. Freeze for 2 hours for a firmer ice cream or serve straight away for a softer finish, with almond ice cream wafers.
Nutrition Facts : Calories 423.1, Fat 30.7, SaturatedFat 16.6, Cholesterol 193.7, Sodium 203.9, Carbohydrate 30.8, Fiber 1.6, Sugar 24, Protein 8.1
LEMON GELATO
There is nothing better than homemade fresh lemon gelato on a hot summer day!
Provided by kristinmgilbert
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 10h52m
Yield 6
Number Of Ingredients 5
Steps:
- Combine lemon zest, lemon juice, water, and 1/2 cup plus 2 tablespoons sugar in a saucepan; bring to a boil. Cook and stir for 2 minutes. Remove from heat.
- Strain lemon mixture into a large bowl; discard lemon zest. Refrigerate until completely chilled, 8 hours to overnight.
- Stir heavy cream into the lemon mixture. Pour into an ice cream maker. Freeze according to manufacturer's instructions, about 30 minutes. Transfer to an airtight container and freeze until firm, about 2 hours.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 30.5 g, Cholesterol 27.2 mg, Fat 7.6 g, Fiber 4 g, Protein 1.4 g, SaturatedFat 4.6 g, Sodium 11.9 mg, Sugar 20.8 g
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