Cuisinart ICE-30BCP1 Recipe - Page 7

(can use a hand or stand mixer fitted with the whip on low speed). While whisking, add ½ cup 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 when checked with an instant-read thermometer. Stir in remaining half-andhalf, powdered milk and heavy cream. Strain the mixture through a fine mesh strainer; stir in reserved raspberry purée, vanilla, and food coloring. 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 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 servings 5 cups blueberries (thawed if frozen) ¼ cup crème de cassis, divided 1 cup granulated sugar 2½ cups half-and-half, divided 6 large egg yolks ½ cup fat free powdered milk 1 cup heavy cream 1 cup whole milk 2 teaspoons 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 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 blueberry purée. Combine the blueberry purée with 3 tablespoons of the crème de cassis in a 2-quart 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 of the half-and-half in a 2½-quart 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 ½ cup 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 when checked with an instant-read thermometer. Stir in remaining half-andhalf, powdered milk, heavy cream and whole milk. Strain the mixture through a fine mesh strainer; stir in reserved chilled blueberry purée, remaining tablespoon 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 Mango Gelato Makes about fourteen ½-cup servings 1½ pounds 1-inch mango cubes (thawed, if frozen) ½ cup mango nectar 2 cups whole milk 1 cup sugar ¼ cup fat free powdered milk 8 large egg yolks 1 cup light cream 1 teaspoon pure vanilla extract Place mango cubes in a food processor fitted with the metal "s" blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely puréed and smooth - you will have about 2½ cups mango purée. Stir in mango nectar and refrigerate while continuing with recipe. Place the milk, sugar and powdered milk in a 3½-quart 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 cup of the hot milk/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 when checked with an instant- 7