Braden Family Cookbook
FRESH FRUIT GELATO Basic
(no eggs) makes 1 quart1/2 pound fresh fruit (berries, bananas, peaches, cherries, pears) 3/4 sugar 2 cups whole milk 1/2 tsp (or more if flavor is not bright enough) fresh lemon juice 1/2 cup heavy cream
Puree fruit, milk, and sugar in a blender until well combined.
Add heavy cream and blend just to combine.....if you do it too much the cream will whip.
Add lemon juice to brighten flavor.....add more if fruit flavor is not bright enough.
Chill mixture before transferring to an ice cream machine and freezing according to manufacturer's directions.
Scoop into a sealable container and freeze for up to one month.....like it's really going to not be eaten really fast.
After freezing in freezer, let gelato sit at room temperature for about 5 minutes to soften.
GELATO DI CREMA La Cucina
with eggs - makes 1 qt5 lg egg yolks at room temperature 3/4 cup sugar 2 1/4 cups whole milk 1 cup heavy cream 1 tsp vanilla extract pinch salt
Whisk egg yolks with sugar in a large bowl until pale and thick - 3 to 5 minutes.
Cook milk, cream, vanilla, and salt over medium heat until bubbles pop around pan's edges....stirring occasionally. Remove from heat.
Whisk 1/3 of the warm milk mixture into the egg yolk mixture.....then whisk egg yolk mixture back into saucepan with the milk mixture...whisking to combine well.
Heat this mixture over low heat, stirring all the time, until the mixture gets slightly thickened and coats the back of a wooden spoon (aha...should be stirring with a wooden spoon).....or registers 170 - 175 degrees, about 10 minutes. Do not over-cook or allow to come to a simmer (bubbles.)
Strain this custard through a fine mesh into a clean (dirty not good) bowl. Put bowl into ice bath/chill in refrigerator and then into an ice cream maker following maker's instructions.
OTHER FLAVORS for di crema
Melt 2 1/2 oz. semi or bittersweet chocolate finely chopped in a double boiler until half is melted. Remove from heat and stir until chocolate is completely melted. let cool and beat into whisked and thickened egg yolk mixture.
Puree 1/2 cup shelled pistachios with the heavy cream before adding cream to the saucepan.
Whisk 1/3 cup marsala into the whisked ?d thickened egg yolk mixture.