Sherbet, Granita, Popcicles, and more
It’s that time of year when we start thinking about things to stay cool. Here’s my collection of frozen dessert from ice cream to popsicles and toppings to finish them off! I have a 300 page eBook of recipes I have made and collected over the years at the end of tis tutorial but for now.
Let’s make a Blackberry Gelato!
First the basic Custard recipe:
Gelato Di Crema - Vanilla
Cream Base For Gelato
5 large egg yolks
3/4 cup sugar
2 1/4 cups (18 ounces) whole milk
1 cup heavy cream
˝ teaspoon corn starch
1 vanilla bean
1 teaspoon fresh lemon juice if adding fruit
In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
Combine the whole milk, heavy cream, corn starch and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
Strain the custard through a fine mesh sieve, stir in lemon if you are adding fruit ,cover and refrigerate until well chilled.
You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can add chopped about 1 ˝ to 2 cups fruit.
Step by Step
Making a standard custard based gelato.
Mixed sugar and egg - Warming - Tempering the egg
After cooking I put the pan in the sink with cold water to cool. It's still almost ice water coming from the tap.
Chilling the mixture - churning the gelato - Ready to eat!
Creamy Blackberry Gelato - Perfecto!
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