Quoting Carol Shenkenberger to Ruth Haffly <=-

Does anyone have a recipe for what they call 'gelato'?

And here's a few more ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Amazing Chocolate Gelato
Categories: Desserts, Ice cream, Chocolate
Yield: 4 Servings

4 Egg yolks
135 g Sugar
450 ml Milk
100 g Bittersweet chocolate bar
35 g Cocoa powder
2 tb Sugar

Beat the egg yolks with a whisk. Gradually add 135 g sugar.
In saucepan, bring milk to a boil, remove from heat. When slightly
cooled, very slowly add to egg yolk mixture, stirring constantly and
quickly, being careful not to curdle the eggs.

Melt chocolate in a double boiler and stir until smooth and
silky. Pour into custard mixture and blend. Add cocoa powder and mix
well.
Pour into larger saucepan, place over medium heat (do not boil)
and stir until mixture thickens slightly.

In another saucepan, heat the 2 Tbls sugar with 30 ml water until
a caramel is formed. Add this to the custard and blend well.
Cool about 1 to 1 1/2 hours and then add to ice cream maker.

From Esquire Magazine

Posted by Jennifer Ross

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gelato Buon Talenti
Categories: Italian, Ice cream
Yield: 4 Servings

2 c Whole milk
3/4 c Minus 1 tb superfine
-granulated sugar
4 lg Egg yolks
3/4 c Heavy cream
1/2 ts Di Saronno Amaretto

This gelato, named after Bernardo Buontalenti, a sixteenth-century
Florentine who may have been one of the world's original ice-cream
makers, is made with any number of flavorings. The "secret"
ingredient is usually a liqueur (such as Di Saronno Amaretto). A
delicious alternative would be a pinch of mixed spices such as
cinnamon, nutmeg, and allspice.

In a 2-quart heavy saucepan bring milk and about half of sugar just
to a simmer, stirring until sugar is dissolved. 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. Add hot milk
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.) Pour custard
through a sieve into a metal bowl set in ice and cold water and
cool. Stir in cream and add liqueur. Chill custard, covered, until
cold and up to 4 hours.

Freeze custard in an ice-cream maker. Serve gelato immediately or
transfer to an airtight container and put in freezer to harden no
more than 2 hours. Makes about 1 quart.

Gourmet July 1999

From: Penmart to RFC

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Cheers

Jim


... I tasted a grapefruit beer once and it terrified me to the core.

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