GELATO
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 1 quart
Number Of Ingredients 8
Steps:
- Put the milk, half-and-half, salt and whatever flavors you are steeping with in a medium saucepan. Heat to a gentle simmer, remove from the heat and let steep for 30 minutes.
- Whisk the sugar, vanilla and egg yolks in a medium bowl. Gradually strain in and whisk about half of the warm milk mixture into the eggs. Then, while whisking constantly, add the warmed eggs to the remaining milk mixture.
- Return to the heat and cook the gelato base, stirring constantly with a wooden spoon, until thick and it coats a spoon, about 10 minutes. Transfer the mixture into a bowl set over an ice bath to stop the cooking and bring down the temperature.
- Strain the mixture again through a fine strainer, pushing to extract all the liquid. Churn the gelato in a gelato/ice cream maker, following manufacturer's instructions.
- Fold in desired mix-ins once the gelato has finished spinning in the machine. Transfer to a container and freeze until solid and ready to serve.
CHOCOLATE-PEANUT BUTTER GELATO
The original recipe called for heavy cream and egg yolks. This is my attempt to lighten it a little. The photo is of the gelato base.
Provided by talifuss
Categories Desserts Frozen Dessert Recipes Ice Cream Chocolate Ice Cream Recipes
Time 13h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, half-and-half, and cocoa powder in a pot over medium heat. Cook until heated through, reaching about 130 degrees F (54 C) but not boiling. Stir occasionally to break up lumps and prevent a skin from forming on the surface.
- Meanwhile, combine egg substitute and sugar in a separate bowl. Whisk until sugar is incorporated. Pour in a little of the hot milk mixture to temper the eggs; mix well and add back to the mixture on the stove. Reduce heat to medium-low. Stir until mixture reaches 185 degrees F (85 C) and thickens enough to coat the back of a spoon, but do not let boil.
- Turn off the heat. Add peanut butter, vanilla extract, and salt. Stir until melted and combined. Let ice cream base cool, stirring occasionally, until steam stops rising, at least 20 minutes. Place pot over an ice water bath if desired. Cover and refrigerate, 8 hours to overnight.
- Pour base into an ice cream maker and freeze according to manufacturer's instructions until texture resembles soft-serve, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 25.6 g, Cholesterol 17.6 mg, Fat 15 g, Fiber 1.9 g, Protein 11.2 g, SaturatedFat 5.4 g, Sodium 186.3 mg, Sugar 21.3 g
SALTED PEANUT COOKIES
Salted peanut cookies. If you use self rising flour, omit baking soda and salt.
Provided by Kathleen Dickerson
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
- Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 18.7 g, Cholesterol 10.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 154.7 mg, Sugar 9.3 g
SWEET-CORN GELATO
Categories Ice Cream Machine Dairy Egg Dessert Freeze/Chill Backyard BBQ Frozen Dessert Corn Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Cut kernels from corn cobs; reserve cobs. Break each cob into 2-3 pieces. Bring milk to a simmer in a large saucepan. Add corn kernels and cobs. Remove mixture from heat, cover, and let steep for 45 minutes.
- Remove cobs from milk; discard. Purée mixture in batches in a blender. Set a coarse strainer over a large bowl. Strain mixture, pressing on solids; discard solids. Add more milk if needed to measure 3 1/2 cups.
- Bring corn mixture, 1 1/4 cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.
- Set a strainer over a medium bowl; set aside. Whisk remaining 1/4 cup sugar, egg yolks, and salt in a medium heatproof bowl. Gradually whisk in hot milk mixture; return to saucepan. Stir constantly over medium heat until custard registers 175° on an instant-read thermometer, about 2 minutes.
- Immediately pour custard through strainer. Place bowl with custard over a large bowl of ice water. Let stand until cold, stirring occasionally, about 5 minutes. Cover and refrigerate custard for at least 6 hours or, preferably, overnight.
- Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container; freeze for at least 1 hour and up to 1 day.
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