Filter
Top Products
22
GELATO
PISTACHIO GELATO
INGREDIENTS
2 cups (500ml) whole milk
½ cup (125ml) heavy cream
½ teaspoon vanilla extract
5 egg yolks
½ cup sugar
L cup shelled pistachios, roasted and chopped
METHOD
1. Place milk, cream and vanilla extract
into a medium heavy-based saucepan.
Heat until mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in
a bowl until pale and thick. Once milk
mixture is hot, slowly whisk half the
cream into the egg mixture then return
to saucepan.
3. Return mixture back to a low heat. Stir
constantly with a wooden spoon until
mixture has thickened and lightly coats
the back of the spoon (see tips).
4. Pour mixture into a heatproof bowl,
cover and refrigerate until well chilled.
5. Attach the Scraper Paddle and freezer
bowl to the mixer. Set the mixer to the
FOLDING/KNEADING setting, attach
splash guard and pour the chilled gelato
mixture into the bowl. Churn mixture for
10 minutes or until desired consistency
is reached.
6. Add in pistachios 2 minutes before
churning has completed.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.
CHOCOLATE HAZELNUT GELATO
INGREDIENTS
2 cups (500ml) whole milk
½ cup Nutella®
½ teaspoon vanilla extract
5 egg yolks
L cup sugar
¼ cup roasted hazelnuts, finely chopped
METHOD
1. Place milk, Nutella and vanilla extract
into a medium heavy-based saucepan.
Heat until spread has melted and
mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in
a bowl until pale and thick. Once milk
mixture is hot, slowly whisk half the
cream into the egg mixture then return
to saucepan.
3. Return mixture back to a low heat. Stir
constantly with a wooden spoon until
mixture has thickened and lightly coats
the back of the spoon (see tips).
4. Pour mixture into a heatproof bowl,
cover and refrigerate until well chilled.
5. Attach the Scraper Paddle and freezer
bowl to the mixer. Set the mixer to the
FOLDING/KNEADING setting, attach
splash guard and pour the chilled gelato
mixture into the bowl. Churn mixture for
10 minutes or until desired consistency
is reached.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.
BIA500XL_IB_C12_FA.indd 22 17/04/12 11:16 AM