Cuisinart ICE-100 Instruction Booklet - Page 17
Gelati
View all Cuisinart ICE-100 manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 17 highlights
GELATI * Our basic gelato recipe uses both cornstarch and liquid pectin for the creamiest consistency. Pectin is found in most grocery stores commonly near the gelatin and pudding section. Basic Vanilla Gelato Drizzle in melted chocolate for a decadent stracciatela gelato. Makes about 5 cups (ten ½-cup servings) 1 cup heavy cream 3 cups whole milk, divided 1 cup granulated sugar 2 tablespoons cornstarch pinch sea or kosher salt ½ teaspoon pure vanilla extract 1 tablespoon liquid pectin 1. In a medium saucepan, combine cream and 2 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, sugar, cornstarch, salt and vanilla 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/medium-low heat, continuously stir 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 211 (46% from fat) • carb. 26g • pro. 3g • fat 11g • sat. fat 7g • chol. 43mg • sod. 61mg • calc. 106mg • fiber 0g CHOCOLATE-HAZELNUT GELATO Makes about 5 cups (ten ½-cup servings) 1¾ cups heavy cream 2¼ cups whole milk, divided ½ cup granulated sugar 2 tablespoons cornstarch pinch sea or kosher salt 1 cup chocolate-hazelnut spread, such as Nutella® ½ to 1 cup chopped hazelnuts (or you may use the same amount of chopped Baci candies) 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, 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. Slowly whisk in the chocolate-hazelnut spread. While still set over medium/mediumlow heat, continuously stir until mixture boils and thickens to where it can coat the back of a spoon (this will take about 10 to 15 minutes, depending on the stove being used). 4. Remove pan from heat, 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 30 minutes. About 5 minutes before the mixture has finished, add the chopped hazelnuts/candies through the mix-in opening. 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 403 (65% from fat) • carb. 30g • pro. 5g • fat 30g • sat. fat 13g • chol. 65mg • sod. 71mg • calc. 136mg • fiber 3g 11