Cuisinart ICE-30BCC Spezifikationen PDF herunterladen (Seite 10)

GELATO

Red Raspberry Gelato

Makes about fourteen ½-cup (125 ml) servings

4 cups (1 L) red raspberries (thawed if frozen)

1 cup (250 ml) granulated sugar

2¼ cups (550 ml) half-and-half, divided

6 large egg yolks

¼ cup (50 ml) fat-free powdered milk

1 cup (250 ml) heavy cream

2 teaspoons (10 ml) pure vanilla extract

1-2 drops red food colouring, optional (will enhance colour)

Place raspberries in a food processor fitted with the metal “s” blade

or in a blender [if using a blender, 2 cups (500 ml) at a time for best

results]. Process until completely puréed and smooth. Press raspberry

purée through a fine mesh sieve or chinois with a wooden spoon or

spatula. Discard seeds – you will have approximately 2 cups (500 ml)

red raspberry purée; reserve.

Place the sugar and 1¼ cups (300 ml) of the half-and-half in a 2½

quart (2.4 L) saucepan with a heavy bottom. Bring to a simmer over

medium heat and stir to dissolve the sugar. Keep warm over low

heat. Place the egg yolks in a medium bowl and whisk until thickened,

about 2 minutes (can use a hand or stand mixer fitted with the whip

on low speed). While whisking, add ½ cup (125 ml) of the hot half-and-

half/sugar mixture and whisk until blended. Stir the egg mixture

back into the saucepan; increase heat to medium. Stir the mixture

constantly with a wooden spoon, until the mixture is thickened like

a custard sauce and registers 180°F (82°C) when checked with an

instant-read thermometer. Stir in remaining half-and-half, powdered

milk and heavy cream. Strain the mixture through a fine mesh

strainer; stir in reserved raspberry purée, vanilla, and food colouring.

Cover and refrigerate at least 6 hours before continuing.

Turn the machine on; pour mixture into freezer bowl, and let mix

until thickened, about 20 to 25 minutes. The gelato will have a

soft, creamy texture. If a firmer consistency is desired, transfer the

gelato to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

For Raspberry Lavender Gelato, add 2 tablespoons (30 ml) dried

edible lavender flowers to the half-and-half/sugar mixture when heating.

Nutritional information per serving:

Calories 214 (54% from fat) • carb. 22g • pro. 4g • fat 13g

sat. fat 7g • chol. 129mg • sod. 37 mg • calc. 96mg • fiber 2g

BLUEBERRY CASSIS GELATO

Makes about fourteen ½-cup (125 ml) servings

5 cups (1.25 L) blueberries (thawed if frozen)

¼ cup (50 ml) crème de cassis, divided

1 cup (250 ml) granulated sugar

2½ cups (625 ml) half-and-half, divided

6 large egg yolks

½ cup (125 ml) fat-free powdered milk

1 cup (250 ml) heavy cream

1 cup (250 ml) whole milk

2 teaspoons (10 ml) pure vanilla extract

Place blueberries in a food processor fitted with the metal “s” blade

or in a blender (if using a blender, 2 cups (500 ml) at a time for best

results). Process until completely puréed and smooth. Press blueberry

purée through a fine mesh sieve or chinois with a wooden spoon or

spatula. Discard seeds – you will have approximately 3 cups (750 ml)

blueberry purée. Combine the blueberry purée with 3 tablespoons

(45 ml) of the crème de cassis in a 2-quart (1.9 L) non-reactive

saucepan and place over medium-low heat. Cook until the mixture is

reduced by half. Remove from pan and chill.

Place the sugar and 1½ cups (375 ml) of the half-and-half in a 2-½

quart (2.4 L) saucepan with a heavy bottom. Bring to a simmer over

medium heat and stir to dissolve the sugar. Keep warm over low

heat. Place the egg yolks in a medium bowl and whisk until thickened,

about 2 minutes (may use a hand or stand mixer fitted with the whip

on low speed). While whisking, slowly add 1⁄2 cup (125 ml) of the

hot half-and-half/sugar mixture and whisk until blended. Stir the egg

mixture back into the saucepan; increase heat to medium. Stir the

mixture constantly with a wooden spoon, until the mixture is thickened

like a custard sauce and registers 180°F (82°C) when checked with an

instant-read thermometer. Stir in remaining half-and-half, powdered

milk, heavy cream and whole milk. Strain the mixture through a fine

mesh strainer; stir in reserved chilled blueberry purée, remaining

tablespoon (15 ml) of crème de cassis and vanilla. Cover and refrigerate

at least 6 hours before continuing.

Turn the machine on; pour mixture into freezer bowl, and let mix until

thickened, about 20 to 25 minutes. The gelato will have a soft,

creamy texture. If a firmer consistency is desired, transfer the gelato

to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Nutritional information per serving:

Calories 215 (54% from fat) • carb. 22g • pro. 4g • fat 13g

sat. fat 7g • chol. 129mg • sod. 37mg • calc. 96mg • fiber 2g

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