Portofino 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

RIGATONI PORTOFINO

Rigatoni Portofino image

This recipe is courtesy of Valentino.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 12

Ingredients

1 cup pine nuts
1 cup finely grated Parmesan cheese, plus more for serving
10 fresh parsley leaves
Coarse salt
1 1/4 cups olive oil
2 cups packed fresh basil leaves
Two 28-ounce cans whole peeled tomatoes, chopped
8 ounces onions, chopped
1 carrot, chopped
1 celery stalk, chopped
Pinch of sugar
1 pound rigatoni

Steps:

Place pine nuts, Parmesan, parsley, pinch of salt, and 1 cup olive oil in the work bowl of a food processor; pulse until combined. Add basil, and continue to pulse until mixture is smooth; set aside.
Heat remaining 1/4 cup oil in skillet over medium high heat. Add onions, carrot, celery and sugar; cook until softened about 6-8 minutes. Add tomatoes and cook until thickened, about 25 minutes.
Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook, according to package directions. Drain pasta; set aside.
Puree tomato mixture through a food mill into the pasta pot. Place pot over low heat and add pesto. Add pasta, and toss to combine. Serve immediately.

PORTOFINO GELATO

PORTOFINO GELATO image

Categories Chocolate Dessert

Yield 6 people

Number Of Ingredients 8

Ingredients

2 cups milk
5 egg yolks
1/3 cup sugar
3 T light corn syrup
4 oz bittersweet chocolate, melted
1/4 cup unsweetened cocoa poweder, sifted
3/4 cup Fabbri cherries in syrup
sweetened whipped cream for serving

Steps:

In saucepan over medium-high heat, bring milk to simmer. Remove from heat. In bowl, whisk together egg yolks, sugar and corn syrup. Form kitchen towel into ring: place bowl on top. Gradually pour in hot milk, whisking constantly. Return mixture to saucepan; set over medium-low heat. Cook, stirring slowly and continuously with wooden spatula, until custar thickens and finger drawn across back of spatula leaves a path, about 6 minutes. Do not let boil. Pour custard through medium-mesh sieve set over clean bowl. Stir in chocolate and cocoa. Place bowl in larger bowl partially filled with ice water; stir occasionally until cool. Cover: refrigerate at least 2 hours or up to overnight. Transfer custard to ice cream maker; freeze according to manufactuere's instructions. For best texture, serve gelato immediately. Or freeze in a container at least 4 hours or up to 3 days. Put 2 scoops gelato in each bowl; top with cherries, syrup and whipped cream.

PORTOFINO GELATO

PORTOFINO GELATO image

Categories Chocolate Dessert

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 cups milk
5 egg yolks
1/3 cup sugar
3 Tbs. light corn syrup
4 oz. bittersweet chocolate,
melted
1/4 cup unsweetened cocoa
powder, sifted
3/4 cup Fabbri cherries in
syrup
Sweetened whipped cream for serving

Steps:

In a saucepan over medium-high heat, bring the milk to a simmer. Remove from the heat. In a bowl, whisk together the egg yolks, sugar and corn syrup until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour in the hot milk, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not allow the custard to boil. Pour the custard through a medium-mesh sieve set over a clean bowl. Stir in the chocolate and cocoa. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. For best texture, serve the gelato immediately. Or transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days. To serve, put 2 scoops of the gelato in each bowl. Top with the cherries, syrup and whipped cream.

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