Portofino Gelato Recipes

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.

RIGATONI PORTOFINO

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

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

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.