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Add the brown sugar and salt to the steeped milk mixture. Set
over medium-low heat and bring just to a boil. While that is
heating, combine the eggs and granulated sugar in a medium
bowl. Using a hand mixer on low speed or a whisk, beat until
mixture is pale and thick.
Once the steeped milk mixture has reached a boil, slowly whisk
¹∕
³
of it into the egg/sugar mixture. Add another ¹∕
³
of the mix-
ture, then return the combined mixture to the remaining steeped
milk mixture in the saucepan. Over medium-low heat, stirring
constantly in a figure-eight rotation with a wooden spoon, heat
the mixture until it coats the back of a spoon. This mixture must
NOT boil or the eggs will overcook – the process should only
take a few minutes. Strain and bring to room temperature.
Cover and refrigerate 2 to 3 hours, or overnight.
While the ice cream base is chilling, purée the blueberries in
a Cuisinart
®
Blender. Strain puréed blueberries if a smoother
gelato is desired. Reserve.
Turn the Cuisinart
®
Ice Cream Maker on; pour both the ge-
lato base and the puréed blueberries into the frozen freezer
bowl and let mix until thickened, about 30 to 35 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 analysis per serving (based on ½ cup):
Calories 170 (52% from fat) • carb. 17g • pro. 4g • fat 10g • sat. fat 6g
• chol. 110mg • sod. 95mg • calc. 84mg • fiber 0g
Espresso Gelato
For an extra boost for the adult crowd, serve a scoop of our Espresso
Gelato in a glass ice cream dish, and then top with coffee liqueur.
Makes about 7 cups
4½ cups whole milk
3 cups espresso beans
1½ cups brewed espresso
1½ cups granulated sugar
15 large egg yolks
¼ teaspoon table salt
Add milk to a medium saucepan set over medium-low heat.
Gradually bring the milk to a boil. Remove from heat and stir
in the espresso beans. Let steep for 15 to 20 minutes. Strain;
discard beans.
Add the espresso and half of the sugar to the steeped milk.
Over a medium-low heat, gradually bring just to a boil.
While the milk/espresso mixture is heating, combine the yolks
and remaining sugar in a medium bowl. Using a hand mixer
on low speed or a whisk, beat until mixture is pale and thick.
Once the milk/espresso mixture has reached a boil, slowly
whisk ¹∕
³
of it into the yolk/sugar mixture. Add another ¹∕
³
of the
mixture and then return the combined mixture to the remaining
milk/espresso in the saucepan. Over medium-low heat, stirring
constantly in a figure-eight rotation with a wooden spoon, heat
the mixture until it coats the back of the spoon. This mixture must
NOT boil or the yolks will overcook – the process should only
take a few minutes.