Bedienungsanleitung Cuisinart ICE-100 (Seite 18 von 24) (Englisch)

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CUSTARD GELATO

This recipe uses egg yolks to create an extra creamy and

custard-like flavor.

Makes about 6 cups (twelve ½-cup servings)

1 cup heavy cream

2 cups whole milk, divided

2 teaspoons pure vanilla extract

¼ teaspoon sea or kosher salt

2 tablespoons cornstarch

6 large egg yolks

¾ cup granulated sugar

1. Put heavy cream and 1¾ cups milk together with the vanilla and

salt into a saucepan over medium heat. In a small bowl, mix

together well the remaining milk with the cornstarch and

reserve.

While the cream mixture is heating, whisk the egg yolks and

sugar together really well until pale and thick. Place bowl on a

dampened towel on the countertop.

Once the cream mixture comes to a simmer, stir in the milk/

cornstarch mixture well and continue to stir over heat for an

additional five minutes, being sure mixture does not come to a

full boil.

Whisking continuously at the same time, very slowly pour all of

the hot liquid into the yolk/sugar mixture. Return mixture back

to the saucepan over heat and whisk for about 5 minutes and

then strain into a clean mixing bowl. Allow to cool to room

temperature before covering and refrigerating overnight.

Pour the mixture into mixing bowl, fitted with the gelato

paddle, of the Cuisinart® Ice Cream and Gelato Maker. Turn

unit on, set Timer and press Start. Let mix until thickened,

about 40 to 50 minutes. The gelato will have a soft, creamy

texture. Serve or store in airtight container in freezer.

Nutritional information per serving (based on ½ cup):

Calories 176 (55% from fat) • Carb 17g • Pro. 3g • Fat 11g • Sat. Fat 6g

• Chol. 138mg • Sod. 82 mg • Fiber 0g • Calc. 74mg

ESPRESSO GELATO

For an extra jolt, add some dark chocolate covered espresso beans

toward the end of freezing.

Makes about 4 cups (eight ½-cup servings)

1 cup heavy cream

2 cups whole milk, divided

1 cup brewed espresso

1 cup granulated sugar

2 tablespoons cornstarch

pinch sea or kosher salt

1 tablespoon liquid pectin

1. In a medium saucepan, combine cream and 1½ cups of the

milk. Set over medium/medium-low heat and bring to a simmer.

2. While cream/milk mixture is heating, put the remaining milk,

espresso, sugar, cornstarch and salt into a small-medium

mixing bowl. Whisk to combine.

3. Once milk/cream mixture comes to a simmer, add the milk/

sugar mixture and stir until fully combined. While still set over

medium heat, stir continuously until mixture boils and thickens

to where it can coat the back of a spoon (this will take about 15

minutes, depending on the stove being used).

4. Remove pan from heat, stir in pectin, strain and cool to room

temperature. Cover and refrigerate a minimum of at least 2

hours, or overnight. Whisk mixture together again before

pouring into the ice cream maker.

5. Pour the mixture into the mixing bowl of the Cuisinart® Ice

Cream and Gelato Maker fitted with the gelato paddle. Turn

unit on, set Timer and press Start. Let mix until thickened,

about 40 to 50 minutes. The gelato will have a soft, creamy

texture. Serve or store in airtight container in freezer.

Nutritional information per serving (based on ½ cup):

Calories 246 (47% from fat) • carb. 31g • pro. 3g • fat 13g • sat. fat 8g

• chol. 50mg • sod. 65mg • calc. 95mg • fiber 0g

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