Are there good receipes for gelato?

Question

It'd be great if there were receipes for a variety of gelatos, not just chocolate.

Answer 1

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!"
Original recipe yield: 4 servings.
Cook Time:3 Hours Ready In:3 Hours Servings:4 (change)

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INGREDIENTS:
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar

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DIRECTIONS:
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.

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2
cups
Light Cream

1

Vanilla Beans

8

Egg Yolks

1/2
cup
Sugar

1
cup
Heavy Cream



Preparation
In a 1 1/2 - 2 quart enameled or stainless steel saucepan, bring the light cream and the vanilla bean almost to a boil over low heat. Meanwhile combine the egg yolks and sugar in a bowl. Beat them with a whisk, rotary or electric beater for 3-5 minutes, or until they are pale yellow and thick enough to fall from the whisk or beater in a lazy ribbon. Then discard the vanilla bean from the saucepan and pour the hot cream slowly into the beaten egg yolks, beating gently and constantly. Pour the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it thickens to a custard that lightly coats the spoon. Do not allow the mixture to boil or it will curdle. Stir in the heavy cream. Strain the custard through a fine sieve into a mixing bowl and allow it to cool to room temperature.

Pack a 2 quart ice cream freezer with layers of finely crushed or cracked ice and coarse rock salt in the proportions recommended by the manufacturer. Add cold water if advised. Pour or ladle the cooked gelato into the can and then cover it. If you have a hand maker, let it stand for 3-4 minutes before turning the handle. It may take 15 minutes or more for the ice cream to freeze, but do not stop turning at any time, or the gelato may be lumpy. When the handle can be barely moved, the ice cream should be firm. If you are using an electric maker, turn it on and let it churn for a about 15 minutes, or until the motor slows or stops.

To harden the gelato, scrape the ice cream from the sides down into the bottom of the can and cover securely. Drain off any water that is in the bucket and repack it with ice and salt. Let stand for at least 2-3 hours. Makes 1 1/2 pints.
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AVOCADO GELATO
The dense, velvety texture of avocados produces a gelato of exceptional smoothness, with no added cream or egg. Though avocado may seem unusual as a sweet, it's commonly used as a dessert ingredient in Latin America.

We call for a crushed vitamin C tablet here, which is the trick to retaining the bright green color of the avocados without affecting their flavor.

click photo to enlarge
2 cups whole milk
3/4 cup sugar
3 (4- by 1-inch) strips fresh orange zest
2 tablespoons cornstarch
2 firm-ripe California avocados (1 to 1 1/4 lb total)
1 (500-mg) vitamin C tablet, crushed to a powder
Special equipment: an ice cream maker




Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.

Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.

Cooks' note:
Ice cream can be made 1 week ahead.

Makes about 1 quart.

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RICOTTA GELATO WITH BLACKBERRY SAUCE

For the gelato
1 1/4 cups half-and-half
1 1/4 cups milk
a 15- or 16-ounce container whole-milk ricotta
1/2 cup sugar
a 3-inch cinnamon stick
a 2-inch strip of lemon zest removed with a vegetable peeler
2 tablespoons light corn syrup
1/4 teaspoons vanilla

For the blackberry sauce
1 cup sugar
1/4 cup water
2 cups blackberries
1 tablespoon fresh lemon juice
1 teaspoon crème de cassis


1 mango, pitted, peeled, and cut in 1/2-inch dice for garnish
blackberries for garnish




Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla. Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.
Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the crème de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.

Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with some of the mango and the blackberries.

Serves 6.

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CUSTARD GELATO
One of the most popular flavors in gelaterie in Italy is crema, a simple frozen custard unenhanced by any flavoring. It has a rich, yellow color due to the brightness of the yolks of Italian corn-fed chickens.
2 1/4 cups whole milk
Pinch of salt
2/3 cup sugar
6 egg yolks
2/3 cup heavy cream



In a medium saucepan, combine the milk and salt. Heat the milk over medium heat until bubbles form around the edges of the pan. Set aside and cover to keep hot.
In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes or until the mixture thickens slightly and coats the back of the spoon. Remove the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for 2 hours, or until thoroughly chilled.

In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the custard mixture. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.



Makes 1 1/2 quarts; serves 6

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GELATO "BUON TALENTI"
This gelato, named after Bernardo Buontalenti, a sixteenth-century Florentine who may have been one of the world's original ice-cream makers, is made with any number of flavorings. The "secret" ingredient is usually a liqueur (such as Di Saronno Amaretto). A delicious alternative would be a pinch of mixed spices such as cinnamon, nutmeg, and allspice.

click photo to enlarge
2 cups whole milk
3/4 cup minus 1 tablespoon superfine granulated sugar
4 large egg yolks
3/4 cup heavy cream
1/2 teaspoon Di Saronno Amaretto or other flavoring (see note, above)



In a 2-quart heavy saucepan bring milk and about half of sugar just to a simmer, stirring until sugar is dissolved.
Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot milk mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Stir in cream and add liqueur. Chill custard, covered, until cold and up to 4 hours.

Freeze custard in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 2 hours.

Makes about 1 quart.

Answer 2

LEMON GELATO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Desserts

Amount Measure Ingredient -- Preparation Method
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6 md Lemons
1 1/3 c Sugar
6 Egg yolks
1 1/3 c Heavy cream
1/8 ts Salt
2 2/3 c Half-and-half
1 1/2 ts Vanilla extract

PREPARATION: Grate the zest of 6 lemons and set aside
in a bowl with the sugar. OR, use a vegetable peeler
to remove 3/4 cup zest from the lemons and process the
lemon strips with the sugar in a food processor until
zest is minced, about 30 seconds. Set lemons aside.

COOKING: Whisk the egg yolks with the cream and salt
in a heatproof mixing bowl. Put the half-and-half and
lemon-sugar in a medium non- aluminum saucepan. Bring
liquid to a simmer, stirring to dissolve the sugar.
Remove pan from heat. Slowly whisk the hot
half-and-half into the egg yolk mixture. Then return
the partially cooked custard to the saucepan. Stir
constantly over medium-low heat until mixture begins
to thicken slightly and coats the back of a spoon,
about 5 minutes (the approximate consistency of
unwhipped heavy cream). Pour hot custard into a bowl
without straining. Stir in the vanilla. Put a sheet
of plastic wrap directly on the surface of the custard
to prevent skin from forming. Set custard aside at
room temperature to cool. (Can cover with plastic
wrap and refrigerate for up to 48 hours.)

FREEZING: Squeeze 3/4 cup juice from the lemons and
stir juice into cooled custard. Transfer the custard
mixture to an ice cream maker and freeze according to
manufacrurer's instructions.

Makes about 1 1/2 quarts.

Answer 3

This is pretty good............

KIWI FRUIT GELATO

1 c. water
1/2 c. light corn syrup
5 tbsp. lemon juice
1/2 c. sugar
4 kiwi fruit, pared
1/4 tsp. lemon peel, grated

Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar; mix.
Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop.

Answer 4

basically save following that line of concept. There are basically some grean leaves and beansprouts that may not pass at the same time. Rocket and watercress are a great blend with Romaine lettuce. For a distinction, organic and organic nastursium flora are eye-catching, and nutricious. i like garbanzo beans (rinsed), and a generous sprinkling of seeds - sesame, pumpkin, rye, and, the two on the salad, or in a dressing, poppy. save the dressing gentle for a bbq - a million/3 vinegar/lemon juice, and a couple of/3 olive oil, with basil, or rosemary, and that i've got yet to have any left over of a guacamole salad.

Answer 5

everyday italin on food network.com