Cuisinart ICE-70P1 User Manual - Page 17

Lemon Gelato, Mascarpone and Fig Gelato

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or the yolks will overcook. The process should only take a few minutes. 5. Let gelato base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, strain the base through a fine mesh sieve. 6. Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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 (based on ½ cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Lemon Gelato medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used). 4. Remove pan from heat, stir in pectin, strain and cool to room temperature. Stir in the lemon juice, cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker. 5. Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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 serving (based on ½ cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH The perfect amount of sweet and tart for this classic gelato flavor. Makes about 5 cups (ten ½-cup servings) 1 cup heavy cream 2 cups whole milk, divided ½ cup lemon zest (from about 4-6 medium lemons) 1¼ cups granulated sugar 2 tablespoons cornstarch Pinch kosher salt 1 teaspoon pure vanilla extract 1 tablespoon liquid pectin 1 cup lemon juice (from about 4-6 medium lemons) 1. In a medium saucepan, combine the cream and 1 cup 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, lemon zest, sugar, cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk to combine. 3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/ Mascarpone and Fig Gelato Mascarpone and fig combine deliciously together in this grown-up gelato flavor. Makes about 6½ cups (thirteen ½-cup servings) Fig purée: (or, you can substitute 1 cup fig jam for the homemade purée) 1 cup dried, sulfate-free figs, about 10 to 12 figs 1½ cups water, plus more as needed 2 tablespoons honey Mascarpone base: 1½ cups heavy cream 3 cups whole milk, divided 12⁄3 cups granulated sugar 3 tablespoons cornstarch Pinch kosher salt 2 teaspoons pure vanilla extract 1½ cups mascarpone 1½ tablespoons liquid pectin 1 recipe Fig Purée (entire yield from recipe above) 17

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17
or the yolks will overcook. The process should only take a few
minutes.
5. Let gelato base come to room temperature. Then cover and refrigerate
at least 2 hours, or overnight. Before churning, strain the base through
a fine mesh sieve.
6. Press Gelato and then Start/Stop. Pour the mixture through the spout
and then cover with the cap. Let mix until thickened. 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 (based on ½ cup):
Lemon Gelato
The perfect amount of sweet and tart for this classic gelato flavor.
Makes about 5 cups (ten ½-cup servings)
1
cup heavy cream
2
cups whole milk, divided
½
cup lemon zest (from about 4–6 medium lemons)
1¼
cups granulated sugar
2
tablespoons cornstarch
Pinch kosher salt
1
teaspoon pure vanilla extract
1
tablespoon liquid pectin
1
cup lemon juice (from about 4–6 medium lemons)
1. In a medium saucepan, combine the cream and 1 cup 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, lemon
zest, sugar, cornstarch, salt and vanilla into a small-medium mixing
bowl. Whisk to combine.
3. Once cream/milk 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 comes to a strong
simmer and thickens slightly so it just coats the back of a spoon (this
will take no more than 20 minutes, depending on the stove being used).
4. Remove pan from heat, stir in pectin, strain and cool to room
temperature. Stir in the lemon juice, cover and refrigerate at least 2
hours, or overnight. Whisk mixture together again before pouring into
the ice cream maker.
5. Press Gelato and then Start/Stop. Pour the mixture through the spout
and then cover with the cap. Let mix until thickened. 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 serving (based on ½ cup):
Mascarpone and Fig Gelato
Mascarpone and fig combine deliciously together in this grown-up gelato flavor.
Makes about 6½ cups (thirteen ½-cup servings)
Fig purée: (or, you can substitute 1 cup fig jam for the
homemade purée)
1
cup dried, sulfate-free figs, about 10 to 12 figs
1½
cups water, plus more as needed
2
tablespoons honey
Mascarpone base:
1½
cups heavy cream
3
cups whole milk, divided
1
2
⁄
3
cups granulated sugar
3
tablespoons cornstarch
Pinch kosher salt
2
teaspoons pure vanilla extract
1½
cups mascarpone
1½
tablespoons liquid pectin
1
recipe Fig Purée (entire yield from recipe above)