Yummy Italian Gelato Recipes

Ingredients:
- 150 grams (1 1/4 cup) raw (= untoasted, unsalted) shelled pistachios
- 65 grams (1/3 cup) unrefined cane sugar
- 1/2 liter (2 cups) whole milk
- 2 tablespoons cornstarch
- 30 grams (1 tablespoons 2 teaspoons) agave syrup (substitute 2 tablespoons honey or rice syrup or corn syrup)
- 1 tablespoon limoncello (or amaretto, or other fruit or nut liqueur) (optional)

Directions:
1. In the bowl of a food processor (or blender, or mini-chopper), combine the pistachios and sugar, and process in short pulses until the mixture is reduced to a fine powder. Set aside.
2. In a small bowl, combine 60 ml (1/4 cup) of the milk with the cornstarch, and stir with a spoon to dissolve. Set aside.
3. Combine the rest of the milk (440 ml or 1 3/4 cups) with the pistachio mixture in a medium saucepan. Set over medium heat and bring just to a simmer, stirring regularly with a wooden spoon. Add the cornstarch mixture and cook for 3 more minutes, stirring continuously as the mixture thickens. The custard is ready when it coats the wooden spoon, and you can trace a neat path on the back of said spoon with your finger.
4. Remove from the heat and let cool for a few minutes. (At this point, you can opt to strain the custard through a fine-mesh sieve if you'd prefer a smooth texture; I myself like the tiny chunks of pistachio.)
5. Stir in the syrup and limoncello and whisk to blend. Let cool to room temperature on the counter, whisking from time to time to prevent the formation of a skin, then cover and refrigerate until completely chilled.
6. Whisk the chilled mixture, and churn in your ice cream maker following the manufacturer's instructions. Serve on its own or with a few raspberries.

Ingredients:
- 4 ounces shelled hazelnuts, toasted and skinned
- 2/3 pint milk
- 2 egg yolks
- 2 tablespoons sugar

Directions:
1. Grind the hazelnuts to a very fine paste (this can be done in a blender or coffee grinder).
2. Warm milk until the edge is ringed with tiny bubbles.
3. Turn off heat at once. Put in the hazelnut paste, mix thoroughly, and cover. Allow to cool completely.
Line a strainer with a double layer of cheesecloth.
4. Set over a bowl and pour the hazelnut milk mixture into the strainer and press as much through as possible.
5. Tie up the ends of the cheesecloth, suspend over the bowl, and allow to drip through. When mixture stops dripping, squeeze gently.
6. In another bowl beat the egg yolks and sugar until pale and foamy. Add the strained milk mixture mixing in a little at a time.
7. Pour everything into top of double boiler over medium heat. Stir constantly and cook for 3 to 4 minutes after the water in the bottom has started to bubble. Pour into a bowl.
8. Allow to cool completely then chill.
9. Freeze according to ice cream machine directions.

Ingredients:
- 2 ounces fine-quality bittersweet chocolate (not unsweetened)
- 2 1/4 cups whole milk
- 1/3 cup heavy cream
- 3/4 cup minus 2 tablespoons superfine granulated sugar
- 1 cup unsweetened cocoa powder
- 4 large egg yolks

Directions:
1. Coarsely chop chocolate.
2. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.
3. Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale.
4. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
5. Pour custard through a sieve into a metal bowl set in ice and cold water and cool.
6. Chill custard, covered, until cold.
7. Freeze custard in an ice-cream maker.
8. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.

First, gelato has significantly less butterfat than ice cream's typical 18 and 26 percent. However, less fat does not mean less taste. With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in the mouth faster. Therefore, the customer will taste gelato's full flavor immediately.

Second, gelato has a much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. Manufacturers add air to ice cream because it nearly doubles the quantity of their product. But, it cuts their quality in half. No air is added to gelato. The result is a higher quality dessert with a richer, creamier taste.

Third, gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato's taste is further enhanced as it melts in the mouth.

Makes 1-1/2 quarts

Ingredients:
- 4 cups whole milk
- 2 cups ripe peaches, peeled, pitted, and chopped (about 4 peaches)
- Juice of 1 lemon
- 3/4 cup sugar, divided
- 4 egg yolks

Directions:
1. In a medium saucepan, bring the milk to a simmer.
2. Remove from heat, cover, and set aside.
3. In a blender or food processor, puree the peaches, lemon juice, and 1/4 cup of sugar until smooth.
4. Set aside.
5. In a blender or food processor, blend 1/2 cup sugar and yolks until smooth and thick.
With the machine running, gradually add the hot milk.
6. Return the mixture to the saucepan and cook over medium heat.
7. Stir constantly for 6-8 minutes until the mixture begins to thicken.
8. Remove from heat and set in a bowl of ice water.
9. Stir for 2 minutes to cool the mixture.
Stir in the pureed peaches.
10. Cover and refrigerate for at least 2 hours or overnight.
11. Transfer to an ice cream maker and freeze according to manufacturer's directions.

Ingredients:
- 6 egg yolks
- 1 1/2 cups sugar
- 4 cups milk
- 2 tablespoons vanilla extract
- 2/3 cup strawberry preserves
- 2/3 cup fresh strawberries, sliced

Directions:
1. Beat yolks and sugar until the mixture becomes fluffy.
2. Add milk and vanilla, stirring continuously until the mixture is well blended.
3. Pour mixture into the top of a double boiler and cook over low heat until the mixture is the consistency of light cream.
4. Keep stirring to prevent lumps.
5. Pour the cooked mixture through a fine strainer, and cool in the refrigerator until mixture is cold (1 to 2 hours).
6. Place cold mixture in electric ice cream maker, add the strawberry preserves and fresh strawberries.
7. Process according to the directions for your machine.

Buono!

Try following combinations:

1. Mix bitter and sweet. Tart passionfruit, apricot, mango or raspberry plus dark chocolate or even regular chocolate makes an irresistible twosome.
2. Go for the tangiest plus another fruit, chocolate or nuts. Tangy lemon (it's white in gelato territory) seems to complement just about any other flavor--tart, sweet or nutty. Some swear by it with dark chocolate.
3. Couple nuts with chocolate. Hazelnut or pistachio nudges raspberry chocolate or even cookies and cream for a classic team.
4. Try chocolate gelato combined with mint chip, a favorite on hot days.
5. Mingle berry (blackberry, raspberry, strawberry) with any chocolate or nut gelato.

And so the fantastic gelato tasting experiment continue.